Sous Vide Ribeye Steaks with Mustard Sauce

Updated at: Sun, 07 Apr 2024 23:41:55 GMT

Step 1

1) Season strip steak generously with kosher salt and ground black pepper. Vacuum seal steak and place inside a Suvie pan. Cover steak completely with water and place pan in the bottom zone of Suvie.

Step 2

2) Pour ⅓ cup water into a second Suvie pan. Place Suvie roasting rack (handles facing up) into the pan and pour peas onto the rack. Place pan in the top zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous vide at 130°F for 1 hour, 30 minutes Top Zone: Steam for 12 minutes

Step 3

3) After the steak is done cooking, remove both pans from Suvie. Remove steak from packing and pat dry thoroughly. Heat 1 tbsp vegetable oil in a large cast iron or heavy-bottom skillet over medium-high heat until just smoking. Add the steak and sear until brown, about 1 minute per side. Set steak aside.

Step 4

4) Reduce heat to medium and add shallot to skillet and cook until softened, about 1 minute. Add 2 tbsp wine, scraping the bottom of the skillet to remove any browned bits. Cook until reduced, about 1 minute.

Step 5

5) Reduce heat to medium low and whisk in ¼ cup chicken broth and 1 tbsp Dijon. Cook until sauce coats the back of a spoon, about 2 minutes. Whisk in the heavy cream and season to taste with salt and pepper. Slice steaks against the grain and divide between plates with spring peas. Spoon mustard sauce over the steak and serve.

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