- 2 Grow & Behold Ribeye Steaks
- Maldon salt, for serving
- Truffle-maple syrup, for serving
Seal steaks in vacuum bags and cook in a sous-vide machine at 133F for 1.5-2 hours, depending on your preference.
Heat a cast iron pan or broiler until very hot, and sear each side of the steak, 2-3 minutes, until crust forms.
Drizzle with syrup and sprinkle with salt. Serve with garlic-thyme roasted potatoes, roasted cherry tomatoes and kale pesto.