Cooler-Cooked Rib-Eye Steaks with Shallots, Garlic, and Thyme

This cooler-cooked rib-eye steak recipe takes advantage of the sous vide cooking method to achieve perfect results every time. By cooking the steaks in a water-filled cooler at precise temperatures, the rib-eye steaks become tender and flavorful, ready to be seared to perfection in a hot skillet with shallots, garlic, and thyme. The result is a mouthwatering dish that will impress your guests and satisfy your taste buds.

SERVES 4 

INGREDIENTS:

• 2 bone-in rib-eye steaks, 2 inches thick, dry-aged preferred, totaling 2 to 3 pounds
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter
• 1 medium shallot, sliced
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme or rosemary

INSTRUCTIONS::

1. Preheat a water bath in a large cooler, setting the temperature to 133°F for medium-rare or 143°F for medium doneness. Make sure the water level is sufficient to fully submerge the steaks in vacuum-sealed bags.
2. Season the rib-eye steaks generously with kosher salt and freshly ground black pepper.
3. Place each rib-eye steak in a separate vacuum-sealed bag, removing any excess air, and seal tightly.
4. Submerge the sealed bags with the rib-eye steaks into the preheated water bath in the cooler. Allow the steaks to cook at the desired temperature for at least 1 hour, and up to 3 hours, to achieve the desired doneness.
5. After the sous vide cooking is complete, remove the steaks from the bags and pat them dry with paper towels.
6. In a 12-inch cast-iron or stainless steel skillet, heat the canola oil and melt the unsalted butter over high heat until the butter browns and starts to smoke.
7. Add the rib-eye steaks to the hot skillet, being careful not to overcrowd the pan. Cook the steaks without moving them for 30 seconds, then flip and cook the second side for 1 minute.
8. Optionally, use a propane torch on its highest setting to blast the top sides of the steaks for a charred and flavorful crust. Flip the steaks and torch the second side for an additional 30 seconds.
9. Stand the steaks on one edge, using tongs, and hold them against the hot skillet to crisp up the fat on all sides.
10. Transfer the seared rib-eye steaks to a wire rack set on a rimmed baking sheet, allowing them to rest for 5 minutes.
11. While the steaks rest, add the sliced shallot, smashed garlic cloves, and fresh thyme or rosemary sprigs to the same hot skillet. Increase the heat to high and cook until aromatic and lightly smoking, about 30 seconds.
12. Pour the hot pan drippings over the rested steaks, adding extra flavor and moisture.
13. Transfer the rib-eye steaks to a large serving plate, and present the pan drippings in a small warmed pitcher on the side.

SERVING SUGGESTION:

• Serve the succulent cooler-cooked rib-eye steaks with shallots, garlic, and thyme, and drizzle the pan drippings over the steaks for added richness. Pair with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a delicious and impressive meal that will leave your guests wanting more. Enjoy the tender and perfectly cooked rib-eye steaks with the enticing aroma of shallots, garlic, and thyme to elevate your dining experience.