Turbo Cattleman Ribeye Steak

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel. 
• 2Place the steak in a large vacuum seal bag. Sprinkle with salt and add the oil, then seal under full vacuum, according to the manufacturer's instructions. If cooking more than one, use multiple bags.
  Tip: You can substitute the oil for any flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak(s). Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo. 
• 4When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 
• 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and let it rest for 10 minutes. Repeat as necessary to cook all steaks. 
  Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing.
• 6Transfer the steak to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.