Sous Vide Ribeye Steak Diane
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
Ingredients for 2
2 (8- to 10-ounce) boneless ribeye steaks
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons Cognac
1/4 cup heavy cream
1 teaspoon Dijon mustard
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
-
Step 2
Season the steaks with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the immersion technique or a vacuum sealer on the moist setting.
-
Step 3
Place the bag in the water bath and set the timer for 1 hour or up to 4 hours.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels.
-
Step 1
Melt the butter in a large cast-iron skillet over medium-high heat. When the butter stops foaming, add the steaks and sear until well-browned, 1 to 2 minutes per side. Transfer the steaks to a cutting board and let rest.
-
Step 2
Add the Cognac to the pan (being careful for flare-ups) and let simmer for 30 seconds. Add the heavy cream and Dijon and remove the pan from the heat. Whisk to combine and season to taste with salt and pepper.
-
Step 3
Slice the steaks and serve with the sauce.