COOLER-COOKED
RIB-EYE STEAKS
WITH SHALLOTS, GARLIC, AND
THYME
SERVES 4
2 bone-in 2-inch-thick, dry-aged rib-eye steaks, 2 to 3
pounds total
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
- Cook the steaks in your cooler as directed here, using
133°F water for medium-rare or 143°F water for medium,
for at least 1 hour, and up to 3 hours. - Remove steaks from bags and pat dry with paper towels.
Heat the canola oil and butter in a 12-inch cast-iron or
stainless steel skillet over high heat until the butter
browns and begins to smoke. Add the steaks and cook,
without moving them, for 30 seconds. Flip the steaks and
cook on the second side for 1 minute. Meanwhile, if
desired, blast the top sides with a propane torch set on the
hottest setting. Flip the steaks and torch second side until