• prep: 15 min
• cook: 2 hr 10 min
• total: 2 hr 25 min

servings:

This sous vide ribeye is unbelievably tender, cooked perfectly medium-rare all the way through, seared with a delicious compound butter, and so easy to make. I'll never make ribeye any other way!

• ½ cup unsalted butter (softened)
• ¼ cup fresh parsley (roughly chopped)
• 1 - 1 ½ teaspoons garlic
• 2 tablespoons shallots
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon freshly cracked black pepper
• 2 boneless ribeye steaks (about 12 ounces each)
• 4 sprigs thyme (optional)
• 2 cloves garlic (smashed, optional)
• sea salt (to taste)
• freshly cracked black pepper (to taste)

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