Sous Vide: Blackened Rib Eye Steak (Entrecôte)

About
This hearty cut is popular in several different configurations, bone-in, boneless, as a roast or, in this case, as a single portion steak.
Ingredients
Rib eye steak(s), ranging in size as to your preference from 12 oz/340 g to 18 oz/420g
Kosher Salt, 1 Tablespoon/Kilogram
Ground Black Pepper, 1 Tablespoon/Kilogram.
Parsley, dried, 0.5 cup/100 ml.
Egg whites, 1 each/lb/450 g, plus 1 oz. water.
Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags or Ziploc freezer bags (Foodsaver, etc.)
Channel or chamber vacuum device--unnecessary if you use Ziploc freezer bags.
Pastry brush.
Standard home 12"/300 mm skillet or grill/griddle.
Infrared thermometer (optional).
Instructions
Level of difficulty: 1.5
Procedure:
If you want to use self sealing bags (Ziploc freezer bags) for this, remove the air from the bag using the water displacement method.
How do you like your steak?
There is debate as to the exact definition of "rare," "medium rare," "Ã point," etc. A little practice will help you learn just exactly what temperature corresponds to your preferred appearance of doneness. Here are some basic temperature setting guidelines: Rare: 125 F/52 C. Medium Rare: 129 F/54 C. Medium: 135 F/57 C. Medium Well: 140 F/60 C. Well: 150 F+/66 C+. Stage each rib eye steak into a dedicated vacuum bag. Seal and sous vide process at the temperature best suited to your preferences for a minimum of two hours. We recommend four hours or more for best results. If you want to process several steaks at different degrees of apparent doneness, click HERE for the "how to"... For enthusiasts who like their steaks extremely rare, they can be safely processed at temperatures as low as 122F /50 C; Since the steaks will not achieve pasteurization at these temperatures, the processing time should be limited to TWO HOURS in order to meet USDA standards of food safety. The steaks should then be consumed immediately, just as one would if sous vide were not being utilized in the first place.Finishing:









Norm
And, the bonus round: as a multi-course service, assorted sauces, the potato recipe is HERE.