Black Truffle Compound butter ribeye
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Ingredients for 2
Ribeye steak
Black truffle butter
Salt
Pepper
Minced Garlic
Dijon mustard
Directions
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Step 1
1. Make your compound butter, mix together till soft: black truffle butter, salt, pepper, minced garlic, Dijon mustard. 2. Place ribeye steak in food safe vacuum seal bag… do not seal yet. 3. Split your compound butter in half, and place 1/2 the compound butter on one side of the steak in the vacuum seal bag, and the other 1/2 of the butter on the other side of the steak. 4. Start sealing your steak, and as it is sealing start to spread the butter evenly across the steak so the butter is spread evenly across both sides. 5. Place in refrigerator till 1 hours before ready to start cooking. 6. Take out of refrigerator and let it come up to room temp. For about an hour. While you are getting your Sous vide ready and up to temp. 7. Set water bath for 120° (for medium rare) or desired temp…. But let’s be honest, this should only be done for MR… 8. Cook in Sous vide at 120° for 2 hours. 9. After 2 hours take out of bag and save juice to heat on stove for an amazing sauce later. Add thickener of your choice to get to desired thickness and sauce consistency. 10. Pat dry steak which should have an internal temp of 120° and place in a ripping hot cast iron with some more butter/ oil. To achieve crust on each side. This should take about 2 min. Per side. Which will bring the internal temp up to a perfect 125° “medium rare”. 11. After crust achieved on both sides, let it rest on cutting board for at least 5 mins. 12. Slice and finish with finishing salt! 13. Enjoy!!! 14. You’re welcome!!!
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Step 0