Ingredients:

  • 2 lbs Ribeye steak, 1.5 inches thick
  • 2 tsp Kosher salt
  • 1 tsp Coarsely ground black pepper
  • 3 sprigs Fresh thyme or rosemary
  • 2 cloves Garlic, smashed
  • 1 tbsp Avocado oil
  • 6 Large eggs
  • 1/4 cup Japanese Kewpie mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh chives, minced
  • 1/4 tsp Smoked paprika
  • 1 lb Baby carrots or asparagus
  • 2 tbsp Unsalted butter
  • 1 tbsp Maple syrup

Instructions:

  1. Fill a large water container and attach the immersion circulator. Set to 130°F (54°C) for steak or 167°F (75°C) for the egg salad components.
  2. Season the beef with salt and pepper. Place in a vacuum bag with garlic and herbs. Seal using a vacuum sealer or the water displacement method.
  3. Submerge the steak for 1-2 hours and the eggs for 13 minutes. Ensure bags are fully submerged and not floating.
  4. Prepare an ice bath and plunge the bags for 10 minutes if not finishing immediately to stop the cooking process.
  5. Remove steak from the bag and pat extremely dry. Sear in a smoking hot cast-iron skillet with avocado oil for 45-60 seconds per side.
  6. Peel the sous vide eggs, mash in a bowl, and fold in mayonnaise, mustard, chives, and paprika until creamy.