Place the rib eye in a sous vide bag, vacuum seal on the highest setting. Select the sous vide setting in the Steam Oven and cook on 54C for about 2 hours. Remove the meat from the bag, pat dry well, season and allow to sit for a few minutes.
Heat up the Miele Griddle Plate over a high heat, brush the steak with vegetable oil and sear all over until well browned. Allow to rest for a few minutes before carving.
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