Perfect Ribeye With Sides

Ribeye with Blue cheese sauce and dolphinwa potatoes with asparagus

Author

Philip Littlehales

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 120F / 48.9C

Ingredients

• 250g ribeye steak x2
• 250g potatoes
• 225ml Double cream
• 4 garlic cloves
• Blue cheese 50g
• Salt and pepper
• Asparagus

Directions

1. Set your Anova Sous Vide Precision Cooker to 120.0ºF / 48.9ºC.
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
3. Add the steaks to water and cook for one hour
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
5. Transfer to a bowl and add your potatoes and 125ml of double cream and grate 2 garlic cloves and carefully mix
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
7. Take the steaks out of the sous vide after the hour it will look very pale
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

1. 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
2. Cook for 30 seconds a side basting all the time with the juices
3. Rest the steaks for 5mins
4. Turn the heat down to low/medium and add another knob of butter and add the asparagus and cook until a nice sear
5. Plate up and enjoy