Rib eye round roast sous vide

Name: Rib eye round roast sous vide
Yield: 10 servings
Ingredients: 3 lb rib eye round roast; wasabi mustard; 3 clove garlic chopped; olive oil, extra virgin; 1 1/2 tbsp ground black pepper; 2 1/2 tbsp sea salt

Rafael Sanches @cook_3750925

It was very soft delicate.

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Ingredients

10 servings

3 lb rib eye round roast
wasabi mustard
3 clove garlic chopped
olive oil, extra virgin
1 1/2 tbsp ground black pepper
2 1/2 tbsp sea salt

Cooking Instructions

1

Do a quick sear to kill any bacteria in the outside. Put in freezer to lower temperature of the meat for 10 minutes. (This is a required sous vide step)
2

Add all ingredients in the bag and try to mix moving the parts.
3

Bag it.
4

Add to water bath at 131 Fahrenheit. Leave for 26 to 30 hours.
5

Take the bag out of the water bath. Open and set the juices aside for later.
6

Fry all sides with a skillet on a high fire setting. Leave more time on the fat part. Drain skillet if necessary.
7

Cut in thin slices and add the juices on top. The salt is in the juices.