This recipe and video covers a type of cooking known as Sous Vide. It's French and means cooking under vacuum in a Water bath. This technique has become a common use in many high end restaurants. The benefits to using this technique are consistency, flavor, tenderness without over cooking. 

Let's get started by marinating the Ribeye's. Trim two 1 3/4" - 2" Ribeye steaks. I'm using a tool known as a Vacuum Meat Tumbler. The meat will be under a vacuum while it's tumbling in a marinade for 30 minutes. This allows for deep penetration of flavor in just 20 -30 minutes. If you don't have this device then marinate in a Gallon ZipLock with 3/4 cup Worcestershire for 2 hours in the fridge. Once the Ribeye's are done marinating, season them with onion powder, garlic powder, coarse ground pepper and a liberal coating of Mad Hunky "Just Add Beef" rub.  Once seasoned set the steaks aside.

Next place 8 oz. of sliced Crimini mushrooms in a medium mixing bowl. Drizzle on enough extra virgin olive oil to lightly coat the mushrooms. Add 6 fresh sliced up basil leaves. Add the following:

1/4 Tsp. Coarse Ground Pepper
1/8 Tsp.  Onion Powder
1/8 Tsp. Garlic Powder
1/8 Tsp. Thyme

Thoroughly mix the herbs into the mushrooms. Set the Mushrooms aside. This is a good time to heat up your Sous Vide cooker. Set your temp to 130 degrees and the cook time to 4 hours. If you do not have a Sous Vide cooker the you can grill them or slow cook them. What ever works best for you. Prior to cooking Sous Vide the steaks and mushrooms must be vacuum sealed in separate bags. Place one Ribeye per bag with one 1/8 inch slice of a stick of unsalted butter. Seal apply vacuum and seal the bag. Repeat for the second Ribeye. Place the Mushrooms in a bag with 3 thin slices of butter. Apply vacuum and seal. Once the Sous Vide water bath is heated to 130 degrees F drop in the Ribeye steaks and place a lid on top. Set the mushrooms aside. Once the Ribeyes have cooked in the water bath for 2 hours add the mushrooms  to the water bath. Make sure they are submerged. Lay a small metal cooking rack on top if need be. Allow the water bath to continue cooking for another 2 hours. When the Ribeye's have cooked for a total of 4 hours, remove all items from the water bath. Set the Mushrooms aside.

Open the Ribeye bags with scissors and drain the juices into a glass and set it aside. Using paper towels, pat dry the Ribeye's. Remove as much liquids from the outside as possible so you can achieve a good sear. Season the Ribeye's with a little more pepper and coarse sea salt.  Heat up a large skillet on high until it starts to lightly smoke. Turn the heat to medium high and add in a couple Tbsp. extra virgin olive oil and brush it around coating the skillet. Add in the 2 Ribeye's and sear 1 minute or less per side no more. Once the steaks are seared place them on a cutting board and set aside. Drain any excess fat from the skillet. Add in the mushrooms and any liquids in the bag. Add in 1/2 the meat juice that you set aside.  Add  a couple slices of butter and 1 Tsp. minced garlic. Continue to simmer until the liquids have reduced by 75%. Remove the mushrooms from the heat. Plate up your steaks and spoon the mushrooms on  top. Serve with your favorite sides and beverage of choice.

That's it...  Enjoy! 

Beef doneness chart for adjusting temps to your liking. Consult Sous Vide guides for cooking under 130 degrees as your cook times will have to be reduced to avoid food safety issues.

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