Perfect Bleu Ribeye Steak

It was the time to put all the sciences together! Thanks to The Food Lab Book that provided most the insights.


  1. A fresh thick cut of steak (1 inch minimum to prevent over-crusting)
  2. Sea salt
  3. Freshly ground blackpepper
  4. Herbs of your choice
  5. Garlic, crushed
  6. Frying oil
  7. Butter


  1. Salt your steak a day before or right before searing, anything in between would bring the juice out due to osmosis
  2. Sous vide in your choice of doneness time and temperature (mine was 122 F for 1:45) – you can make your own DIY with ziplock bag, thermometer, and a pan filled with water on stove top or in a beer box.
  3. Heat an oiled cast iron pan on high, until starts smoking.
  4. Pat your steak surface with paper towel, so it will crisp easily.
  5. Put the seasoned side of the steak on the pan for 1 minute or until crust is dark and shiny, season the other side.
  6. Flip the steak and wait for 1 minute. Add butter, garlic, and herbs. Give the steak a baste.
  7. Remove the steak off the pan on to a plate. Let it rest for 5 minute so the juice goes back into the meat tissues.
  8. Cut the meat against the grains, watch how the inside turns red slowly.
  9. Dispense the meat juice and butter liquid from the pan for the sauce.
  10. BAM

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