Smoky Sous Vide Ribeye Steaks with Crispy Onions
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 ...
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Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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.
Place the bags in the water bath and set the timer for 45 minutes.
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.
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.
When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry with paper towels.
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.
Garnish steaks with crispy onions, parsley, and smoked paprika. Serve.