Dash Chief Series Manual page 20

ribeye with
truffle
BUTTER
INGREDIENTS:
Ribeye 2 sprigs thyme
1 large ribeye 1 tbsp vegetable oil
1 tsp kosher salt Truffle Butter
2 sprigs rosemary 2 tbsp unsalted butter
2 sprigs oregano 1 tsp white truffle oil
DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF,
Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 90 minutes)
Season ribeye with salt. Place ribeye in Vacuum Bag with 1 sprig of
rosemary, oregano, thyme on each side. Remove air using the Vacuum
Pump. Sous Vide ninety minutes.
Bring butter to room temperature. Mix butter with white truffle oil until
well combined. Reserve at room temperature.
Remove ribeye and pat dry. Heat vegetable oil in suitably-sized Skillet on
high until slick and shiny. Add ribeye, presentation side down, and sear
30 seconds to 1 minute on the first side. Flip and add ½ tbsp to 1 tbsp
truffle butter to ribeye. Sear another thirty seconds. Remove from Pan
and let rest three minutes before slicing.
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