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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Pro-level cooking techniques made simple.
Ingredients for 2
2 boneless ribeye steaks
1 bunch kale
2 tablespoon olive oil
4 oz pine nuts
1 lemon
2 large yams
Salt
pepper
butter
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
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Step 2
Seal steaks in choice of bag, and cook for 1 hour
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Step 3
Chop kale, and add olive oil, salt, pepper, pine nuts, and a squeeze of fresh lemon juice. Toss to combine.
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Step 4
Peel yams, chop into cube size pieces and steam or boil until you can poke a fork easily through them.
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Step 5
Combine yams with salt, pepper, and butter to taste, and blend until smooth.
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Stovetop finish
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Step 0
When steaks are done cooking, dry thoroughly and seasons with salt
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Step 1
Sear steaks in a very hot skillet. Assemble plate with kale salad, yam puree, and perfectly cooked ribeye!