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RIBEYE STEAK WITH BLUE CHEESE SAUCE

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 2 hours 

Recipe Type: Main, Gluten-Free, Beef

Cuisine:  American 

Ingredients 

Tender, juicy sous vide cooked ribeye steak and a rich blue cheese sauce make a scrumptious combination. Serve with asparagus and some hot sauce on the side. 

  • 2 (1 ½ -inch/ 4cm-thick) bone-in rib-eye steaks, about 1 -1 ½lb/450g-675g each
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 4 fresh thyme or rosemary sprigs
For the blue cheese sauce: 
  • 4 oz/110g blue cheese, crumbled
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons sour cream

    METHOD

    1

    Insert your Saki Sous Vide Cooker into a pot (or another sous-vide -friendly container); fill the pot with water between the MIN and MAX marks and set the temperature to 138°F/58.9°C (for medium rare). 

    2

    While the water is heating, season the steaks liberally with salt and pepper and place in two zip-clock bags (or use silicone or vacuum-sealing bags). Add 2 thyme (or rosemary) sprigs and 1½ tablespoons olive oil to each bag.


    3

    Once the water temperature is reached, insert the bags into the water or clip onto the side of the container. 




    4

    Set the cooking time to 2 hours. When the time is up, remove the bags from the water. Pat-dry the steaks with kitchen paper towels. 


    5

    In a bowl, whisk together blue cheese, Worcestershire sauce, butter, and sour cream. 



    6

    Heat a large cast iron skillet over a medium-high heat and sear for 1-2 minutes, until nicely browned. Flip over and smear the blue cheese sauce on top of the steaks. Cover with a lid and cook for 1-2 minutes, until the sauce has melted.


    7

    Transfer the steaks to a cutting board and tent loosely with aluminum foil; let rest for about 10 minutes before cutting. 


    8

    Drizzle the steaks with any sauce left in the skillet and serve. 

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