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Dry Aged Ribeye Seared in Beef Tallow with Bernaise Sauce.
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5 from 2 votes

Reverse Seared Sous Vide Dry Aged Steak Recipe

What's better than a dry aged ribeye? A Wagyu dry aged ribeye. Done sous Vide then seared in Wagyu beef tallow. Give it a try.
Course Main Course
Cuisine American, BBQ
Keyword dry aged ribeye, ribeye
Prep Time 15 minutes
Cook Time 10 minutes
Dry Age Time 6 days
Total Time 6 days 25 minutes
Servings 4 servings
Calories 472kcal
Cost $45

Equipment

  • Umai dry aged bags (see link below)
  • Food Saver
  • Sous Vide cooker (see link below)

Ingredients

  • 4 Wagyu ribeye steak
  • 1 teaspoon garlic minced
  • 1 teaspoon thyme fresh
  • 1 teaspoon butter
  • 1 tbs beef tallow

Instructions

  • Dry age the steak in an Umai bag for 5-6 days according to manufacture's instructions.
  • Trim the steak and cook sous vide to 122 degrees for a medium rare steak (after searing).
  • Sear in beef tallow for 60-90 seconds per side. Serve hot. Enjoy.

Video

Nutrition

Serving: 1steak | Calories: 472kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 119mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 4mg