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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

INGREDIENTS

  • 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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