Butter-basted Entrecote

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Courtesy of Patrick Delhaye (eenbeetjebeter.be)
Serves 1 or 2


  • 1 (1.25 inch/3cm) bone-in ribeye (entrecote)
  • freshly ground black pepper
  • 2 generous pats salted butter (divided use)
  • 1 sprig rosemary


  1. Fill and preheat the SousVide Supreme water oven to 126F/52C.
  2. Season both sides of the meat generously with pepper and put into a cooking pouch; put one pat of butter and a sprig of rosemary onto the meat and vacuum seal the pouch.
  3. Submerge the pouch in the water oven to cook for 3 hours.
  4. When ready to finish, on the stovetop, preheat a cast iron skillet to very hot.
  5. Remove the meat from the pouch and pat thoroughly dry.
  6. Add the remaining butter to the skillet and when foamy, sear the meat about 1 minute on each side until nicely browned.
  7. Remove to a warm plate to rest for 5 minutes before slicing and serving.
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This recipe is perfect for the SousVide Supreme!

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