American Wagyu Ribeye w/ Bourbon Thyme Cream Sauce

1. Season American Wagyu Ribeye with sea salt and pepper. Vac seal and Sous Vide at 130°F for 1.5 hours.
2. Once finished, transfer the steak to the fridge for 20 minutes to cool.
3. Remove the steak from the bag, pat completely dry, and sear with a torch until a nice crust forms.

For the Bourbon Thyme Cream Sauce:

1. Melt 1 tbsp Olive Oil and 2 tbsp Butter in a pan.
2. Add 3 Shallots and 1 Garlic Clove, and simmer for 1 minute.
3. Add 1 tbsp Black Pepper and stir.
4. Add 1 oz Bourbon and burn off the alcohol.
5. Add 1 cup Beef Broth and reduce by half.
6. Add 1 cup Heavy Cream and 1/4 tsp Salt, then stir.
7. Add 1 tbsp Thyme and simmer until the sauce has thickened.

Serve the seared ribeye with the Bourbon Thyme Cream Sauce.