Sous Vide Bison Ribeye Au Poivre
Cooking a great steak with the Anova Precision Cooker is a breeze. Cooking a great bison steak is too. Where the bison cook differs from a standard cut of beef are the aromatics you bring to the table. Using evergreens like cedar or fir elevate this dish beyond the usual into the extraordinary. The best part is the lessons you learn experimenting with bison that will, in turn, help up your game with beef too. So let’s dive into this indigenous inspired dish with a classic French twist!
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
Prep Time: 00:05
Recipe Time: 01:00
120F / 48.9C
- 300g / 10.5 oz. Bison Ribeye (off the bone)
- Fresh cut Cedar Tips
- Fresh Bay
- Salt & Pepper
- Unsalted Butter
- Au Poivre Ingredients: 1⁄2 cup / 120ml Heavy Cream
- 1⁄4 cup / 60ml Brandy or Cognac
- 1⁄4 cup / 60ml Pickled Green Peppercorns
- Unsalted Butter
- Cracked Black Pepper
- Set your Anova Precision Cooker to 120F/49C.
- Generously salt and pepper your steak and place it in a bag. Add the cedar tips and bay along with a knob of butter. Remove the air and seal.
- Place the bison steak in the water bath and set a timer for one hour.
Sear The Steak
- Heat a skillet. Remove the bison ribeye from the bag. Drop in a knob of butter and the cedar and bay from the bag then sear the steak.
- Set the steak aside to rest. Remove the cedar and bay and all the bits, be sure not to let the butter burn.
Make the Au Poivre
- Add the brandy to the skillet and use a wooden spoon to bring up all the fond form the bottom of the pan. Add the cream and bring to a simmer until it's reduced enough to coat a spoon. Add in the pickled peppercorns and remove the heat.
- Slice the steak against the grain and place on a warmed serving plate. Drizzle with Au Poivre sauce and serve immediately.