Sous Vide Bison Ribeye

(191)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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What’s better than a really good ribeye? A really *great* bison ribeye. This cut of bison meat, prepared incredibly simply, is perfect for the Anova Sous Vide Precision Cooker. The fat that is retained in the cooking process just adds to the already luxurious flavor and texture of bison.
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Ingredients for 2

  • 1 (16-ounce) bone-in bison ribeye steak

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).

  • Step 2

    Season the steak with salt and pepper and place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels. Rub the steak with olive oil.

    • Step 1

      Heat a cast-iron skillet over high heat for 5 minutes. Add the steak and sear until well-browned on both sides, about 1 minute per side. (Alternatively, you can grill the steak over a high flame.) Transfer to a cutting board and let rest for 5 minutes. Serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time