MetLife Crew's Entrée

Sous Vide Ribeye Cap


1 piece USDA prime ribeye cap (about 4 pieces come in each pack)
Transglutaminase (meat glue)
Salt and Pepper


  1. Remove all silver skin from ribeye cap and any large chunks of fat. 
  2. Sprinkle a healthy dusting of transglutaminase over one side and roll it up like a jelly roll, with a diameter of about 2-3 inches. 
  3. Cryovac the log and cook in water bath with immersion circulator at 135 degrees Fahrenheit for at least 1 hour for up to 4 hours. 
  4. Remove from water bath and allow to rest in bag for 10 minutes.
  5. Remove from Cryovac bag and dry with towel.
  6. Season with salt and black pepper
  7. Sear on a very hot flat top on all sides until golden brown.
  8. Remove from heat, and slice into 3-4 oz medallions.