If you don’t have a sous vide setup, you could also season the steaks with salt & pepper and cook them using conventional methods (How Chefs Cook Steaks). The onion butter can also be omitted to make this recipe lighter & faster.
To learn more about the equipment, technique and reasons behind cooking sous vide, read What is Sous Vide?
Drink Pairing: Super Tuscan Wine
Ingredients: Makes 2 Servings
Sous Vide Ribeye Steaks:
Caramelized Onion Butter: (you’ll have extra for other recipes)
Red Wine Demi Sauce:
This step can be done a day or two ahead of time (even longer if you freeze the butter).
2. Preheat your sous vide bath to 120F.
3. Melt the stick of butter in a pan, then add the garlic and salt. Sweat the garlic until translucent. Remove it from the heat and add the rosemary, thyme, chives & sage.
Once the mixture has cooled somewhat, add the parsley.
4. Coat the steaks with the melted butter and herb mixture. Let the butter cool until it re-solidifies into a paste, then vacuum bag them.
5. Once the sous vide bath reaches 120, load the steaks into it and cook for 1-4 hours (whatever length of time in that window that suits your schedule).
6. Make the Red Wine Sauce:
Deglaze the pan with the red wine. Add a few grinds of black pepper. Simmer to reduce the wine until it has almost evaporated.
Strain the wine from the shallots into a separate frying pan. Add the reconstituted Demi Glace Gold, beef stock, thyme, rosemary, chives, sage, Worcestershire sauce and salt & pepper to taste.
7. Cook the Potatoes (duck fat potatoes recipe).
8. Fry the Eggs: Get a frying pan with a thin layer of duck fat hot on the stove (you can use leftover duck fat from cooking the potatoes).
Crack in the eggs and fry them to your desired level of doneness, basting with the duck fat.
9. Get a high heat oil (canola, peanut, grapeseed) very hot in a large frying pan or cast iron skillet & sear the steaks on all sides.
10. Plate the steak with the potatoes, fried eggs, sauce and a quenelle/spoonful of the caramelized onion butter. Serve.
Post your recipe or comment here: