Smoky Sous Vide Ribeye Steaks with Crispy Onions

Good steaks need so little — but I love the addition of the smoky flavor this steak gets from just a touch of liquid smoke. The crispy onions are a nod to classic steakhouse accompaniments. So little time, so much flavor. Enjoy!

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:45

Temperature : 131F / 55C

Ingredients

• 2 (8-ounce) boneless ribeye steaks
• 1/2 teaspoon liquid smoke
• Salt and freshly ground black pepper
• 3 tablespoons unsalted butter, divided
• 2 tablespoons vegetable oil
• 1/2 large onion, thinly sliced (about 1 cup)
• 1 tablespoon chopped fresh parsley
• Pinch smoked paprika

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. Rub liquid smoke over both sides of the steaks and season with salt and pepper. Place steaks each in their own zipper lock bag and seal using the water immersion technique.
3. Place the bags in the water bath and set the timer for 45 minutes.
4. While steaks cook, prepare the onions: Melt 2 tablespoons butter with the oil in a large saucepan over medium-high heat. When the butter stops foaming, add the onion and cook, stirring frequently, until the onions are dark golden brown, 5 to 10 minutes.
5. Watch the onions closely, as they will go from light golden to dark golden to burnt very quickly. As soon as they are dark golden, use a slotted spoon to transfer them to a paper towel-lined plate.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry with paper towels.
2. Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the steaks and sear until well-browned, 2 to 3 minutes total. Transfer to a serving plate and let rest, covered, for 5 minutes.
3. Garnish steaks with crispy onions, parsley, and smoked paprika. Serve.