Sous vide rib steak

A medium rare rib eye steak with shallots, white wine, bag juice and finished with butter.

Author

Victoria  Balas

Being a culinary enthusiast I’ve traveled many countries learning from the best in home chefs this world has to offer. It birthed in me a passion for creating meals of history, with purity of flavor and a simple satisfaction.

Prep Time: 00:40

Recipe Time: 00:40

Temperature : 140F / 60C

Ingredients

• 1 Rib rye steak
• 8 ounces butter
• Salt and pepper
• 4 branches of fresh thyme
• 1 small shallot, diced
• 1/2 cup white wine
• 2 tablespoons butter
• 1 tablespoon, chopped parsley

Directions

1. Salt and pepper steak generously and place in a BPA free bag. In the bag add 4 sprigs of fresh thyme, 4 thinly sliced garlic cloves and 4 ounces butter, cubed. Cook at 140 for 40 minutes.

Finishing Steps

1. Sauté shallots in 2 tablespoons butter until opaque. Add the bag juices and wine reduce. Finish with 2 tablespoons butter, shake don’t stir to thicken sauce. Pour over steak and top with chopped parsley.