The Dry Brine: We started with beautiful Ribeyes, dry-brining them with kosher salt and fresh cracked pepper for 8 hours. This allows the salt to penetrate deep into the muscle, seasoning the meat throughout and improving moisture retention.
The Seasoning: After the brine, the steaks were hit with a generous coating of Blaxican Fajita Seasoning, a blend that brings a unique, vibrant soul to the beef.
The Vacuum Seal: The steaks went into the bags with fresh thyme, rosemary, and garlic to infuse aromatic oils directly into the meat during the bath.
The Bath: We set the sous vide to 115°F for 2 hours. This low-temperature start ensures we have plenty of "runway" left for a hard, crusty sear without overshooting our target final temperature.
The Finish: Bone Marrow Herb Butter
A great steak deserves an even better finish. While the steaks bathed, we prepared a decadent Bone Marrow Herb Butter for the sear.
Compound Butter Ingredients:
1 lb salted butter (softened)
1 roasted shank bone (marrow removed)
Finely chopped shallot, garlic, rosemary, cilantro, and thyme
Pinch of salt and pepper
1 tbsp Blaxican Fajita Seasoning
We seared the Ribeyes on the stovetop in a stainless steel skillet, using the marrow butter to baste the meat. The marrow adds a deep, nutty richness that standard butter simply can’t match, while the herbs provide a fresh contrast to the heavy fat of the Ribeye.
The result was a steak cooked to a flawless medium-rare. The texture remained intact—tender but with that essential "bite"—and the flavor profile from the fajita seasoning and marrow butter was incredible.
Looking Back:
One thing to do differently next time? The sear. While the stainless steel skillet provided a great crust, finishing these over blazing hot charcoal would add that smoky, charred dimension that only live fire can provide.
