The food lab better home cooking through science ( PDFDrive ) 479
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COOLER-COOKED
RIB-EYESTEAKS
WITHSHALLOTS,GARLIC,AND
THYME
SERVES4
2bone-in2-inch-thick,dry-agedrib-eyesteaks,2to3
poundstotal
Koshersaltandfreshlygroundblackpepper
2tablespoonscanolaoil
4tablespoonsunsaltedbutter
1mediumshallot,sliced
4clovesgarlic,smashed
4sprigsfreshthymeorrosemary
1. Cook the steaks in your cooler as directedhere, using
133°Fwaterformedium-rareor143°Fwaterformedium,
foratleast1hour,andupto3hours.
2.Removesteaksfrombagsandpatdrywithpapertowels.
Heat the canola oil and butter in a 12-inch cast-iron or
stainless steel skillet over high heat until the butter
browns and begins to smoke.Add the steaks and cook,
withoutmovingthem,for30seconds.Flipthesteaksand
cook on the second side for 1 minute. Meanwhile, if
desired,blastthetopsideswithapropanetorchsetonthe
hottestsetting.Flipthesteaksandtorchsecondsideuntil
