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Dry Aged Ribeye Seared in Beef Tallow with Bernaise Sauce.

Reverse Seared Sous Vide Dry Aged Steak Recipe

5 from 2 votes
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.
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Prep Time 15 minutes
Cook Time 10 minutes
Dry Age Time 6 days
Total Time 6 days 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, BBQ
Calories: 472
Ingredients Equipment Method Nutrition Video

Ingredients
  

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

Equipment

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

Method
 

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

Nutrition

Serving: 1steakCalories: 472kcalCarbohydrates: 1gProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 119mgPotassium: 613mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 21mgIron: 4mg

Video

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