Easiest Way to Prepare Award-winning Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter using 6 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter:

1. 1 Double 8 Cattle Company Fullblood Wagyu Ribeye Lifter
2. 1/4 CUP Parsley (minced)
3. 2 TBSP Thyme (minced)
4. 1/4 CUP Chives (minced)
5. 12-14 Slices Prosciutto
6. Kosher Salt & Freshly Ground Black Pepper (to season)

Steps to make to make Sous Vide Prosciutto Wrapped Wagyu Ribeye Lifter

1. PREPARING THE PROSCIUTTO WRAPPED FULLBLOOD WAGYU RIBEYE LIFTER Begin by removing any excess fat and silver skin from the Fullblood Wagyu ribeye lifter. There will be a point on the cut of meat where it separates into two pieces. Use the larger piece for this recipe, and save the smaller piece for a different recipe (such as stir fry).Next, butterfly the ribeye lifter. Place the butterflied ribeye lifter between two pieces of plastic film.
2. Place the log in the fridge to set for 3 hours. Remove the Fullblood Wagyu ribeye lifter from the fridge. Place some plastic film on a work space. Begin layering the 12-14 prosciutto slices side by side, just barely overlapping them. Unwrap the Fullblood Wagyu ribeye lifter log (remove all plastic wrapping), and place it on top of the prosciutto. Using the plastic film closest to you, begin wrapping the ribeye lifter in the prosciutto.
3. Wrap the ribeye lifter in plastic film about 6 times, creating a thick plastic wrapping.Twist both ends of the plastic wrap until tight. Then, secure the ends with butcher’s twine. Place the plastic-wrapped ribeye lifter into a vacuum seal bag, and seal on full power. Preheat your combinaton oven or sous vide circulator to 127°F. Place the sealed ribeye lifter into your combination oven or sous vide circulator. Cook for 12 hours.
4. FINAL STEPS After 12 hours, remove the ribeye lifter from the heat source, and then remove it from the bag. Carefully remove the plastic film/wrapping. To finish, place the ribeye lifter into a large skillet over medium heat with 3 tablespoons of olive oil. Brown on all sides. Allow the meat to rest for 10 minutes, and then slice. Serve with a nice veal demi or red wine reduction, and enjoy!

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