Sous Vide Rib Eye & Gorgonzola Sauce
Twin Cities food blogger greens & chocolate shares her recipe for perfectly cooked, sous vide rib-eye steaks.
Before hearing about sous vide from friends, I never really understood how it works. After some research, I realized it’s actually quite simple, and it has quickly become my favorite way to perfectly cook a steak. So let me break it down for you.
Basically, sous vide is the process of placing food in a vacuum-sealed container and cooking it in water.
I admit, this doesn’t sound very appealing. What IS appealing, however, is how precise and accurate you can get your food to cook. This is particularly great when cooking steak because not only can you get it to the exact doneness that you prefer, but it’s cooked to that temperature evenly throughout the steak.
Of course, no one really wants to eat a steak that has been completely cooked in water. The best way to solve that problem is to heat your grill or grill pan to high and sear the steak for a minute on each side to get the sear marks and grill flavor.
In this recipe, I kept the sous vide process and seasoning super simple. Salt and pepper and a couple cloves of garlic are all the steak really needs. If you want to get a little fancier, you can throw a few sprigs of herbs into the vacuum sealed bag with the steaks, but it’s definitely not necessary.
During the last half hour of the steaks cooking, you’ll prepare some sautéed mushrooms and a gorgonzola cream sauce, both of which could not be easier.
These sous vide rib eyes would be the perfect way to impress dad this Father’s Day. You’ll wow him with an amazing steak, and he’ll love hearing about this new way to cook meat. Paired with his favorite beer or beverage, what more could he ask for?!
Preparation time: 10 minutes
Cook time: 2.5 hours
2 16-ounce rib-eye steaks
2 cloves garlic, sliced
Salt and pepper
3 tablespoons unsalted butter
8 ounces sliced mushrooms
1 tablespoon red cooking wine
3 cloves garlic, minced
½ teaspoon salt
Gorgonzola Cream Sauce:
1 cup heavy cream
1 cup crumbled gorgonzola
½ teaspoon salt
¼ teaspoon pepper
Special equipment: sous vide precision cooker
- Place the precision cooker in a water bath and bring the water to temperature. For medium-rare steaks, set the precision cooker to 129 F, for medium set the precision cooker to 134 F, and for medium-well set the precision cooker to 145 F.
- While the water is coming to temperature, season the steaks with salt and pepper.
- Place the steaks in a vacuum-sealed bag along with the sliced garlic.
- Place the vacuum-sealed bags in the water bath for 2 hours.
- When the steaks have about 30 minutes left, begin making the mushrooms and gorgonzola cream sauce.
- In a large skillet, add the butter over medium heat.
- Add the mushrooms and cooking wine, and cook until golden, about 10-15 minutes.
- Add the garlic and salt, and cook another 1-2 minutes and remove from the heat.
- In a small pot, combine the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.
- Cook until the cheese has melted, whisking frequently.
- Heat a grill or grill pan to high heat.
- Once the steaks are finished cooking, remove them from the vacuum-sealed bags.
- Place the steaks on the grill and sear for 1-2 minutes on each side.
- Serve the steaks topped with mushrooms and gorgonzola cream sauce.