Sous Vide Bison Ribeye Au Poivre
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
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Perfect results in a few simple steps.
Ingredients for 2
300g / 10.5 oz. Bison Ribeye (off the bone)
Fresh cut Cedar Tips
Salt & Pepper
Au Poivre Ingredients: 1⁄2 cup / 120ml Heavy Cream
1⁄4 cup / 60ml Brandy or Cognac
1⁄4 cup / 60ml Pickled Green Peppercorns
Cracked Black Pepper
Set your Anova Precision Cooker to 120F/49C.
Generously salt and pepper your steak and place it in a bag. Add the cedar tips and bay along with a knob of butter. Remove the air and seal.
Place the bison steak in the water bath and set a timer for one hour.
Sear The Steak
Heat a skillet. Remove the bison ribeye from the bag. Drop in a knob of butter and the cedar and bay from the bag then sear the steak.
Set the steak aside to rest. Remove the cedar and bay and all the bits, be sure not to let the butter burn.
Make the Au Poivre
Add the brandy to the skillet and use a wooden spoon to bring up all the fond form the bottom of the pan. Add the cream and bring to a simmer until it's reduced enough to coat a spoon. Add in the pickled peppercorns and remove the heat.
Slice the steak against the grain and place on a warmed serving plate. Drizzle with Au Poivre sauce and serve immediately.