• 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.