Cooler-cooked rib-eye steaks with shallots, garlic, and thyme from The Food Lab: Better Home Cooking Through Science (page 394) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rosemary for thyme.

  • twoyolks on February 08, 2016

    This was a decent example of a sous vide steak but neither the technique nor the ingredients really add anything beyond any other recipe. None of the flavor of the shallots, garlic, or thyme end up in the steak or really the cooking juices from the steak.

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