Sous vide rib steak

(5)

Victoria Balas

Snohomish

Being a culinary enthusiast I’ve traveled many countries learning from the best in home chefs this world has to offer. It birthed in me a passion for creating meals of history, with purity of flavor and a simple satisfaction.

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A medium rare rib eye steak with shallots, white wine, bag juice and finished with butter.
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Ingredients for 2

  • 1 Rib rye steak

  • 8 ounces butter

  • Salt and pepper

  • 4 branches of fresh thyme

  • 1 small shallot, diced

  • 1/2 cup white wine

  • 2 tablespoons butter

  • 1 tablespoon, chopped parsley

Directions

  • Step 1

    Salt and pepper steak generously and place in a BPA free bag. In the bag add 4 sprigs of fresh thyme, 4 thinly sliced garlic cloves and 4 ounces butter, cubed. Cook at 140 for 40 minutes.

    • Finishing Steps

    • Step 0

      Sauté shallots in 2 tablespoons butter until opaque. Add the bag juices and wine reduce. Finish with 2 tablespoons butter, shake don’t stir to thicken sauce. Pour over steak and top with chopped parsley.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time