Gastronomixs

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.

Double-cut rib-eye cooked sous vide

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

double-cut rib-eyes

As needed:

 

olive oil

As needed:

 

butter

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.

Previous page