Sous Vide Ribeye
Sous Vide is a terribly useful kitchen prep device, and you can now get a variety of inexpensive units, that don’t take up 1/2 of your counter. About as easy as you can get, but will rival all by the finest steaks you can get in a restaurant. For just about the easiest prep you can get, buy frozen ribeyes (I get mine from D’Artagnan). You can just put these right in the pot, defrosting and cooking in one step.
Prep time: 0-5 minutes
Cooking time: 2-3 hours
- 1-2 1-2″ thick ribeye (bone in preferred)
- 1 tsp salt
- 1 tsp pepper
- Pre-heat sous vide to 134°F
- If using fresh ribeye, put in a vacuum bag, or use the water displacement method to put in a resealable bag
- If using a vacuum packed frozen ribeye, just remove label, if necessary
- Heat a cast iron pan or griddle to “crazy hot”. If you don’t have good ventilation in your kitchen, I recommend doing this step outside.
- Add a little butter and some oil to pan/griddle
- Put pepper on steak
- Put steak on pan/griddle to sear
- If you have a cooking torch (not a little creme brule one, but one you could braise copper pipe with), you can use that as well, flip steak after 5 seconds, and use it on the topside, while the bottom browns on the pan/griddle
- Remove after browned (1 minute tops)
- Add salt to steak (if you want)
- Serve immediately, no need to let a sous vide steak “rest”.
via Kencooking http://ift.tt/1P6Ci0B