Double-cut rib-eye cooked sous vide
If you are looking for a simple way to always perfectly prepare beef, this is the solution for you. By first bringing the meat to the right readiness and temperature to pan-fry afterwards, you have a great deal more control over the end result.
Allergens & dietary requirements
- Cow's milk
- Lactose
Ingredients
- as needed double cut entrecôte
- as needed butter
- as needed olive oil
- as needed salt and pepper
Preparation method
- Preheat the sous vide bath to exactly 65°C.
- Season the meat generously with salt and pepper.
- Place the rib-eye steaks in vacuum sealer bags and add a little olive oil.
- Pull vacuum and refrigerate until use.
- Cook the rib-eye steaks in the sous vide bath for fifteen minutes at 65°C.
- Remove the steaks from the bags and quickly fry in butter with a little bit of oil.
Serving suggestions
- Serve with components of potato, mushrooms, onion, tomato, sweet pepper, courgette, or aubergine, etc.
- Serve with a red wine sauce and marrow.
