Bone in 1-3/4” Ribeye steak with blue cheese peppercorn sauce

Ingredients for 4

• 2.3 lbs bone in ribeye steak

• 2 cloves garlic

• 2 sprigs Thyme

• 2 sprigs Rosemary

• Garlic infused olive oil as needed

• Pink Himalayan salt as needed

• Cracked black peppercorn

• Garlic powder as needed

• 8 oz Blue cheese crumbles

• Shot Worcester sauce

• 1/2 to 1 pint Heavy whipping cream

• Unsalted butter

• Brandy

Directions

• Step 1

  Lightly coat all sides of ribeye steak with garlic infused olive oil.

• Step 2

  Using freshly ground pink Himalayan salt (or your favorite selection of kosher salt) apply lightly to all sides of your ribeye. Season to taste.

• Step 3

  Sprinkle lightly with garlic powder on all sides.

• Step 4

  Crack and de-skin two cloves of garlic to place upon steak when inside sous vide bag.

• Step 5

  Add a sprig or two of both Thyme and Rosemary to both sides of meat when inside sous vide bag.

• Step 6

  Allow to rest in refrigerator overnight. This is not that important if you prefer to cook and eat same night.

• Step 7

  Warm your water bath to 132 degrees F.

• Step 8

  Pull ribeye from refrigerator approximately 1-2 hours prior to cooking to allow ribeye to slowly warm in preparation for cooking.

• 

  Step 9

  Upon reaching 132 degrees F, submerge the ribeye steak in the water bath for 1.5 hours. Go have a cocktail.

• Finishing Steps

• Step 0

  Upon completion of the 1.5 hour water bath at 132 degrees F., pull out of bag and pat all sides dry. Save sprigs of Thyme, Rosemary and cloves of garlic.

• Step 1

  Place if refrigerator while you heat your cast iron pan.

• Step 2

  Heat cast iron or stainless pan to hot. Using unsalted butter add to hot pan and melt.

• 

  Step 3

  Add Rosemary, Thyme and garlic to melted butter.

• 

  Step 4

  Pull ribeye from Refrigerator and place in cast iron pan on top of sprigs and garlic. Sear ribeye for 2-3 minutes each side until nicely colored browning. Spoon melted butter over ribeye.

• 

  Step 5

  Upon completed searing to desired appearance, place on cutting board. Place tented tinfoil over ribeye and allow to rest while sauce is being prepared.

• Step 6

  To make the sauce, use same pan but reduce heat and allow pan to cool slightly. Pan should be about medium heat.

• Step 7

  Add more 1/4 stick unsalted butter, but remove garlic, thyme, and rosemary. Discard.

• 

  Step 8

  Add blue cheese crumbles and allow to commence melting stirring constantly. When crumbles are nearly melted, add a healthy shot of Worcester sauce and mix in.

• Step 9

  Add 1/2 to 1 pint heavy whipping cream along with some freshly ground peppercorns. Mix and fold continuously. Do not burn. Add a shot of brandy. Object is to use the steak drippings to mix in with your blue cheese sauce. You will have hints of garlic, thyme, rosemary, and pepper with the sauce body of melted blue cheese and cream.

• 

  Step 10

  Cut steak, plate, and drizzle blue cheese peppercorn sauce over ribeye. Or serve sauce in dipping dish along side.

Latest Comments