One of the things I have really wanted to try out is making a ribeye cooked sous vide. There are so many reasons that I have wanted to try this method. One is the control of the internal temperature of the meat without over cooking it. How can you not love the idea of the perfect steak every time. And also being able to seal and cook your steak and then just pop it open and sear it off to finish it. I mean really it is a great way to be able to quickly cook your steak and still have it look so beautiful in the middle.
My plan is to seal it with the flavors that I want for the finished product. I am going to seal it with a nice pat of Kerrygold Irish butter, garlic, salt, pepper and a sprig of fresh thyme. I will then cooked this with the immersion circulator to a perfect medium rare, 52 C. for an hour to get the internal temperature to the desired point.
I started by getting my steaks from a local butcher, Greenfield Meat, and I have to say they were absolutely beautiful! I cooked them up in the immersion circulator for an hour and then seared them in a pan with the herbs I packed them with, garlic and butter. I decided to make a mushroom whiskey cream sauce.
All I did for the sauce was saute some sweet onions with a little garlic. I then deglazed the pan with the whiskey and lit it up! Then I added the cream added a little salt and pepper and reduced it down to a nice thick sauce.
After I seared the steaks off I topped off with a little of the sauce. This turned out amazing and added such a delicious flavor to the steak. Not only did it add a lot of flavor but it also really complimented the seasoning of the steak. I also roasted up some Parmesan potatoes.
As you can see unlike the traditional grilled steak it is a perfect pink all of the way through with just the slightest brown ring around the outside from searing it off in the pan. I think out of all of the steaks that I have cooked and eaten that this was the best, most tender and juicy steak I have ever eaten. Now I cant credit all of this to the way it was cooked but I do think that it had a large part in that.
When push comes to shove I would say that this may be the best way I have ever cooked. I will be doing this again and I can’t wait to try another steak. Maybe I will try a different cut next time to see how big of a difference it makes on them. It seems to me that every time I cook something with the immersion circulator it just amazes me. The textures and flavors that you can get out of it are so different and amazing.