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Half Ribeye Loin Big Daddy Steaks

Half Ribeye Loin Big Daddy Steaks

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Make this mouthwatering Ribeye in a sous vide set up to retain the moisture, tenderness, and flavor of the ribeye. Sous Vide cooking process helps eliminate overcooking which is perfect for steaks. Want more Dantastic® steak in your life? Check out our Milk Marinade Sous Vide Prime Rib recipe!


  • 1 Boned Half Loin of Ribeye
  • 1 Bottle Dan-O's Preem-O
  • 1 Bottle Dan-O's Crunchy
  • 1/4 Bottle Dan-O’s Cheesoning
  • 1/4 Bottle Dan-O’s SEA-soning
  • 1 Stick Butter

Preparation Instructions

  1. Cut ribeye loin into 2” inch thick steaks. You should get about five or six steaks.
  2. Prepare by your spice mix by combining Dan-O’s Seasonings in a large jar and shaking vigorously.
  3. Season both sides of steaks generously with Dan-O's mixture.
  4. Place each steak in a sealed sous vide bag along with two tbsp of butter, divided into two big chunks, one for each side. Cook one now, refrigerate the others for later.
  5. Seal sous vide bag.
  6. Prepare a sous video water bath, by setting your immersion circulator to 130º F.
  7. Cook each steak, sealed in its plastic bag, for 2 hours at 130º.
  8. Remove from sous vide and pat dry with paper towels.
  9. Sprinkle more seasoning mix on steak and sear on the grill on high heat for about two minutes per side until well seared.
  10. Slice and serve.


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