Perfect Ribeye Every Time | Blackstone Griddles

Hussey is taking steak night to the next level with a sous vide ribeye finished off on the Blackstone. Perfectly cooked, seared to a crust, and bathed in a buttery rosemary garlic finish. The ultimate way to enjoy a ribeye at home.

Sous Vide Ribeye: https://blackstoneproducts.com/blogs/recipes/sous-vide-ribeye

Ingredients
lb bone-in ribeye steak
1 tbsp Blackstone Essentials Blend
1 tbsp Blackstone Steakhouse Seasoning
1 tbsp Blackstone High Plains Seasoning
½ stick butter
2–3 garlic cloves, smashed
2–3 sprigs fresh rosemary
2–3 sprigs fresh thyme
1–2 tsp avocado oil
Resealable plastic bag (zip-top) for sous vide

Directions
1. Preheat a sous vide water bath to 128°F.
2. Season the ribeye steak generously with Blackstone Essentials Blend.
3. Place the steak in a resealable plastic bag, using the water displacement method to remove air before sealing.
4. Cook the steak in the sous vide bath for 1.5 hours.
5. Remove the steak from the bag and pat completely dry with paper towels.
6. Preheat the Blackstone griddle to medium-high to high heat and lightly oil the surface with avocado oil.
7. Season the steak with Blackstone Steakhouse and High Plains seasonings.
8. Add a little avocado oil to the griddle, place the steak down, and set a press on top.
9. Flip the steak every 30 seconds until a deep crust forms; remember it is already cooked, so you are only searing for flavor and color.
10. In the last minute of searing, add butter, garlic, rosemary, and thyme to the griddle and baste the steak in the garlic-herb butter.
11. Remove the steak from the griddle and let it rest for 5 minutes on a cutting board.
12. Slice against the grain and spoon the buttery garlic-herb sauce over the steak before serving.

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