Sous Vide Rib-Eye & Gorgonzola Sauce

Sous Vide Rib-Eye & Gorgonzola Sauce

Sous Vide Rib-Eye & Gorgonzola Sauce


4 servings


  • 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 teaspoons salt
  • Gorgonzola Cream Sauce:
  • 1 cup heavy cream
  • 1 cup crumbled gorgonzola
  • ½ teaspoons salt
  • ¼ teaspoons pepper
  • Special equipment: sous vide precision cooker


  1. 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.

  2. While the water is coming to temperature, season the steaks with salt and pepper.

  3. Place the steaks in a vacuum-sealed bag along with the sliced garlic.

  4. Place the vacuum-sealed bags in the water bath for 2 hours.  

  5. When the steaks have about 30 minutes left, begin making the mushrooms and gorgonzola cream sauce.

  6. In a large skillet, add the butter over medium heat.

  7. Add the mushrooms and cooking wine, and cook until golden, about 10-15 minutes.  

  8. Add the garlic and salt, and cook another 1-2 minutes and remove from the heat.

  9. In a small pot, combine the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.

  10. Cook until the cheese has melted, whisking frequently.

  11. Heat a grill or grill pan to high heat.

  12. Once the steaks are finished cooking, remove them from the vacuum-sealed bags.

  13. Place the steaks on the grill and sear for 1-2 minutes on each side.

  14. Serve the steaks topped with mushrooms and gorgonzola cream sauce.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.