RECIPE: Sous Vide Rib Eye steak

Sous Vide cooking, also known as precision cooking, has gained popularity in recent years. The Sous Vide cooking technique was invented by two French Chefs – Bruno Goussault and George Pralus in 1971. In the beginning, Sous Vide found its application in canteen and hospital kitchens. In the mid-1990’s it gained popularity with the rise of the molecular cuisine. Particularly European fine dining kitchens used and developed the technique further. The Sous Vide technique allows Chefs to control the quality of the cooking process throughout their menus. Furthermore, enabling establishments to better manage and control the required quality standards, product costs as well as labour costs.

The below recipe is perfect for steak lovers and as well as for any Sous-Vide beginner. Before you can start “sous-viding”, you need to buy/purchase the following equipment: Precision cooker device, water bath (heatproof container/tub), heatproof plastic bags and a vacuum sealer. All these tools can be purchased online (E.g. Amazon, etc.). The precision cooker, I am using, is called ANOVA (https://anovaculinary.com/) and has Bluetooth connectivity with the APP. Basically, you can control the precision cooker via your phone (installed APP).

Please find below the Sous Vide Rib Eye Steak Recipe with step-by-step instructions.

This Recipe is for: PORT: 2-3   

                      

Preparation time: 10 minutes | Cooking time: 65 minutes                  

INGREDIENTS

QUANTITY       UNIT         PRODUCE

680-750               GR         Rib Eye Steak (bone-in), trimmed

As needed                         Seas salt flakes (Maldon)

As needed                         Black peppercorn mill

2                       sprigs       Fresh thyme

1                       spring       Fresh rosemary

15                     ML            Olive oil cooking

20                     GR            Butter unsalted

1                       PC            Fresh garlic clove

MISE EN PLACE | PREPARATION:

1. Set up/preheat your precision cooker to 53.9 Celsius / 60 minutes.

(can be done via an APP if you use the ANOVA Sous Vide precision cooker).

• Season the rib eye steak with salt and pepper on both sides.
• Put in sous vide bag, add aromatics (herbs) and place evenly on both sides.
• Seal bag with a vacuum sealer.
• Allow the water-bath to come to temperature before adding the steak (bag).
• Drop the bag into the preheated water bath, making sure the bag is submerged into the water (not to block the intake or output section of the precision cooker). NOTE: if the bag has been properly sealed, it will sink automatically.
• The precision cooker will now – slow cook (sous vide) the steak as per entered program. Once finished, the precision cooker will stop automatically, and you will receive an alarm via the APP.
• Remove the steak from the bag and place into a paper towel-lined tray or/and plate. Gently pad it dry on both sides.
• Preheat a sautéing pan or/and cast iron pan on high heat, add olive coking cooking and add the steak using a tong.
• Add unsalted butter (the milk solids will blacken and char the steak helping to get a dark crust much faster.
• Add the aromatics (herbs from the bag) as well as crushed fresh garlic clove.
• After 20-30 seconds turn the steak onto the other side to blacken and char.
• Continue turning the steak around every 20 seconds until it has developed a nice brown sear/crust (in total 1.5-2 minutes).
• Continue this process for all edges of the steak till all parts have a brown sear/crust (another 35-40 seconds in total)
• Transfer steak to a wire rack and let rest for 2-3 minutes (keep the juices and fat in the pan).
• Before serving, re-heat juices and fat in the pan and pour over the rib eye steak and serve immediately.

EQUIPMENT / TOOLS required:

Sous Vide precision cooker || water bath (big/deep pot) || Sous vide cooking (plastic bags) || Vacuum sealer      

REMARKS | COMMENTS | SUGGESTIONS:

1. Best served with a glass of Cabernet-Shiraz and/or Merlot.
2. Serve with your favourite steak sauce or/and a Café de Paris herbs butter
3. As per your preference, the steak can be served with French fries, baked potatoes, polenta, etc. and any type of sautéed or glazed vegetables will go well. E.g. glazed carrots, sautéed green beans with bacon.

Bon Appetite

Martin – Chef and Guide Dog User