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.

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Recipe Temp 135 F / 57.2 C
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This is a wonderful resurrection of a classic dish. Traditionally, the meats were pretty flat or hammered thin so the cooking time wasn't too long. With the Anova Precision Cooker, I can cook a thick ribeye steak and have it perfectly done when I sear it and make my sauce. This recipe for ribeye steak Diane is so incredibly easy and so packed with flavor. Not only do you have a perfectly cooked ribeye steak to look forward to, but an incredible sauce as well. Enjoy.
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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


  • 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 1

      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 2

      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 3

      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 4

      Slice the steaks and serve with the sauce.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time