Thick ribeye cooked sous vide
I think I’ll be using the sous vide for all my meat dishes from now until I croak!
Tonight’s dinner
2” Ribeye steak with raspberry sauce dressed with julienne carrots.
Pommes Fondant with blueberry sauce.
Outrageously yummy!
FYI to get the meat at that perfect medium rare: 129*F for 2.5 hours then seared in a pan of butter. The meat was rubbed in herbs and sealed in Saran Wrap overnight. #yummy #food #dinner #cooking #sousvide #ribeye #steak
Sous vide cooking has transformed how home cooks approach meat preparation, allowing for precise temperature control and exceptional tenderness. For the perfect medium-rare ribeye steak, set your sous vide device to 129°F (54°C) and cook for 2.5 hours. After cooking, a quick sear in a hot pan with butter will enhance the steak's flavor and give it a beautiful crust. To complement your steak, serve it with a raspberry sauce. The sweetness and acidity of the raspberries cut through the richness of the beef, making for a balanced dish. Additionally, julienne carrots add both color and crunch. You can prepare a simple blueberry sauce as an alternative to mix things up and bring another flavor profile to your meal. Experimenting with different herbs and spices to rub on the steak overnight will also add depth. Many cooks find that using fresh herbs like rosemary and thyme infuses the meat with aromatic qualities that can surprise and delight the palate. Sous vide cooking not only allows for delicious results but also frees you up to prepare additional sides, making it easier to host dinner parties or family gatherings. With a little preparation and the right technique, sous vide will likely become your go-to method for cooking meats of all kinds.
