Imagine cutting into a perfectly cooked ribeye steak so tender it practically melts in your mouth, drizzled with a luxurious balsamic reduction that elevates every single bite. What if I told you that you could create a gourmet restaurant-style meal right in your own kitchen, without years of professional culinary training? This Sous Vide Steak with Balsamic Sauce is about to transform your home cooking game, delivering professional-level results that will have your dinner guests absolutely stunned.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Fresh herbs for garnish
Instructions
- Begin by preparing your ingredients. Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 15-30 minutes. This helps in achieving an even cook.
- Season both sides of the ribeye steaks generously with salt and pepper. Make sure to rub the seasoning into the meat for better flavor.
- Preheat your sous vide water bath to 129°F (54°C) for medium-rare, or adjust the temperature according to your desired doneness.
- Once the water bath is ready, place each seasoned steak into a vacuum-sealable bag. You can add a sprig of fresh herbs, such as thyme or rosemary, for added flavor if desired.
- Vacuum seal the bags, ensuring there is no air left inside, and then submerge them in the preheated water bath. Cook the steaks for 2 hours.
- While the steaks are cooking, prepare the balsamic sauce. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally, until it reduces and thickens slightly. Remove from heat and set aside.
- After the steaks have cooked for 2 hours, remove them from the sous vide bags and pat them dry with paper towels. This step is crucial for achieving a good sear.
- Heat a skillet over high heat and add a small amount of oil. Once the oil is shimmering, carefully add the steaks to the skillet.
- Sear the steaks for about 1-2 minutes on each side until a nice brown crust forms. You can also sear the edges for an even more flavorful crust.
- Once seared, remove the steaks from the skillet and let them rest for a few minutes. This allows the juices to redistribute throughout the meat.
- To serve, slice the steaks against the grain and drizzle the balsamic sauce over the top. Garnish with fresh herbs for an elegant touch.
- Enjoy your Sous Vide Steak with Balsamic Sauce Two Ways, either on its own or paired with your favorite side dishes!
Tips
- Temperature Precision: Always use a reliable digital thermometer for your water bath to ensure exact temperature control.
- Room Temperature Matters: Letting steaks sit at room temperature before cooking helps them cook more evenly.
- Patting Dry is Crucial: After sous vide cooking, thoroughly dry the steaks to achieve that perfect golden-brown sear.
- High Heat Searing: Use a cast-iron skillet or heavy-bottomed pan for the best sear, and ensure it's extremely hot before adding the steak.
- Resting is Key: Always let your steak rest 3-5 minutes after searing to allow juices to redistribute, ensuring maximum tenderness.
- Sauce Consistency: When reducing the balsamic sauce, watch carefully and stir occasionally to prevent burning.
- Herb Enhancement: Fresh herbs like thyme or rosemary can add an extra layer of flavor during the sous vide process.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 36g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
