Sous Vide Ribeye with Yam Puree and Kale Salad
Hailing from Brooklyn, Hadassa was looking for a way to elevate her kitchen game. Enter Anova. Since her introduction in the world of warm-water cooking, Hadassa has become infatuated with sous vide cooking. Using it to perfectly cook steaks, serve a moist and flaky pie ...
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Ingredients for 2
2 boneless ribeye steaks
1 bunch kale
2 tablespoon olive oil
4 oz pine nuts
2 large yams
Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
Seal steaks in choice of bag, and cook for 1 hour
Chop kale, and add olive oil, salt, pepper, pine nuts, and a squeeze of fresh lemon juice. Toss to combine.
Peel yams, chop into cube size pieces and steam or boil until you can poke a fork easily through them.
Combine yams with salt, pepper, and butter to taste, and blend until smooth.
When steaks are done cooking, dry thoroughly and seasons with salt
Sear steaks in a very hot skillet. Assemble plate with kale salad, yam puree, and perfectly cooked ribeye!