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 ...

  • Rate This
Perfectly cooked sous vide steak is the star of your next dinner! The ribeye turns out nice and juicy, and pairs with a fresh kale salad and a hearty yam puree. With sous vide, you will never overcook your steak, and it will be exactly how you like it, every time.
Read More

Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.

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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C

  • Step 2

    Seal steaks in choice of bag, and cook for 1 hour

  • Step 3

    Chop kale, and add olive oil, salt, pepper, pine nuts, and a squeeze of fresh lemon juice. Toss to combine.

  • Step 4

    Peel yams, chop into cube size pieces and steam or boil until you can poke a fork easily through them.

  • Step 5

    Combine yams with salt, pepper, and butter to taste, and blend until smooth.

    • Stovetop finish

    • Step 0

      When steaks are done cooking, dry thoroughly and seasons with salt

    • Step 1

      Sear steaks in a very hot skillet. Assemble plate with kale salad, yam puree, and perfectly cooked ribeye!

Latest Comments

129 F / 53.9 C Recipe Temp
Recipe Time
Prep Time