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Dry Aged Ribeye Seared in Beef Tallow with Bernaise Sauce.

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

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

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/fireboard-2-drive/?fba_ref=16

Nutrition

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