Servings: persons
Ribeye Steak Sous Vide
It almost doesn't get any better: This lovely ribeye steak has been dry-aged for 15 days and cooked sous vide. Here it was accompanied by a good pepper sauce...
Equipment
- Sous Vide
Ingredients
- 600 gram Beef Prime Rib
- Pepper
- Salt
- Ghee can be replaced with butter and oil
- Flake Salt
Potato Roses
- 4 pcs. Baked Potato
- 50 gram Butter + a bit more for the form
- Thyme fresh or dried
- Salt and Pepper
Pepper Sauce
- 1 pcs. Onion
- 1 clove Garlic
- 4.6 gram Peppercorns green madagascar peppercorns
- Butter
- Oil for the cooking
- 300 gram Beef Stock Can be replaced with trimmings from dry-aged meat
- 40 gram Alcohol Cognac, rum, or whiskey
- 200 gram Red Wine
- 1 sprig Rosemary
- 300 gram Water
- 5 gram Gastrique Can be replaced with sugar and vinegar
- 100 gram Cream
- Salt and Pepper
- 4.6 gram Peppercorns green madagascar peppercorns
Instructions
Ribeye Steak Sous Vide
- Turn on your sous vide/water bath to the desired temperature. I prefer my steaks medium rare, so I set it to 55 degrees Celsius (131 degrees Fahrenheit).
- Season the steak with salt and pepper on both sides.
- Vacuum seal the meat and place it in the water bath.
- I gave mine 2 hours. It is a bit difficult to gauge these steaks, as they often have very different thicknesses. You can easily give them 3 hours instead. I was a bit pressed for time, so I seared the meat a little longer than usual afterward.
- Take the meat out and place it on a clean tea towel or paper towel. Pat it dry, as moisture is your enemy when you want a nice sear.
- Heat your pan on high and start by browning the fat edge by holding the meat with tongs. It takes about 30-45 seconds. The fat now in the pan will help fry the rest of the steak. Add either neutral-flavored oil or ghee and place the entire steak in the pan. Fry it for about 1 minute on one side, then flip and fry for another 30 seconds.
- Pat the meat dry again before placing it on a cutting board.
- Slice the meat thinly, sprinkle with flaky salt and possibly freshly ground pepper, and serve immediately.
- Bon appétit.
Pepper Sauce:
- Heat butter and oil in a saucepan.
- Peel and chop onions and garlic as well as 2 tsp. chopped Madagascar peppercorns.
- Add onions, garlic, and peppercorns to the saucepan and sauté the mixture for a couple of minutes. It should be soft but not browned.
- Add meat trimmings and alcohol.
- Turn off the extractor fan, ignite the alcohol, and flambé. Be careful!
- Add the rosemary sprig, water, and red wine, and let the sauce simmer for at least 30 minutes, preferably longer.
- Remove the saucepan from the heat and strain the contents into a clean saucepan - optionally, add some of the onions back to the saucepan; they provide good flavor and texture to the sauce.
- Add the cream and let it reduce for a couple of minutes.
- Season the sauce with gastrique, salt, and pepper.
- Finally, stir in two tsp. of whole, green Madagascar peppercorns.
Serving:
- Slice the meat, remember to cut across the grain. Remove the potato roses from their molds - be careful not to break them!
- Plate the meat and potato roses on the plates and serve with onion marmalade and the delicious pepper sauce.
Notes
The meat was butter-tender but had not developed the fermented flavor that I think the meat usually gets when you go past 45 days.
I look forward to trying the next part of the meat.
I look forward to trying the next part of the meat.