Perfect Ribeye With Sides

Ingredients for 2

• 250g ribeye steak x2

• 250g potatoes

• 225ml Double cream

• 4 garlic cloves

• Blue cheese 50g

• Salt and pepper

• Asparagus

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 120.0ºF / 48.9ºC.

• Step 2

  Coat your steaks in olive oil then add salt and pepper and add to a sous vide bag along with a crushed garlic glove with each steak

• Step 3

  Add the steaks to water and cook for one hour

• Step 4

  While your steaks are cooking grab your potatoes and peel them and slice up around 3mm thick and layer onto a plate and add salt and pepper all over

• Step 5

  Transfer to a bowl and add your potatoes and 125ml of double cream and grate 2 garlic cloves and carefully mix

• Step 6

  Layer the potatoes in a oven safe dish making sure it’s even and add cream mixture over the top and place into an oven at 160c for 45mins

• Step 7

  Take the steaks out of the sous vide after the hour it will look very pale

• Step 8

  Add 100ml of double cream in a pan and heat on a low heat and slowly add blue cheese until melted stirring constantly and add to a pot

• Stovetop

• Step 0

  In a pan of skillet heat on medium/high with olive oil in until almost smoking and add your steaks along with butter and your garlic cloves from the sous vide

• Step 1

  Cook for 30 seconds a side basting all the time with the juices

• Step 2

  Rest the steaks for 5mins

• Step 3

  Turn the heat down to low/medium and add another knob of butter and add the asparagus and cook until a nice sear

• Step 4

  Plate up and enjoy

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