Sous Vide Wagyu Ribeye (Bulletproof, Edge-to-Edge Pink)

Method

1. 1

   Set sous vide bath to 129°F for medium-rare (132°F if you prefer medium).

2. 2

   Season steak, vacuum seal (or use water-displacement zip bag) with rosemary and garlic.

3. 3

   Drop in the bath. Cook minimum 90 minutes, max 4 hours. Wagyu doesn't need long cooks to tenderize — this is purely for temperature precision.

4. 4

   Pull from bag, pat completely dry with paper towels. Dryness = crust.

5. 5

   Heat cast iron until smoking. Add tallow. Sear 60 seconds per side, plus 20 seconds on each edge.

6. 6

   No rest needed — sous vide steak is already at temp. Slice and serve immediately.