My girlfriend bought Ribeye (from supermarket) and asked me to prepare it nicely. The first thing that came to mind was so called ‘Sous vide’. It was weekend and so there was time…for cooking slow.
I filled a pan with water (water-bath) put in on the stove. I only needed to keep the temperature of the bath at a stable 58C.
I took the ribeye out of the packaging, put them into two separate ziplock bags (thank you Dave Arnod (www.cookingissues.com) ). For flavor I add ‘ thyme olive oil’, garlic into the bags before placing them in the water-bath. After adding them into the bath I was able to control the temperature at 58C +/- 3C (accuracy is low, but not bad for a water-bath on a stove). I kept the bags in the bath for 1h and 20 minutes (poly science sous vide app). After the 1hr and 20 minutes I took the Ribeyes out of bags and dried the surface using kitchen paper. To sear the ribeyes I fired up some small pan with some olive oil. I seared each side of the ribeyes (one at the time), for 30 seconds. Placed them in plate and let them rest for 4 minutes. Result was two very nice juice medium rare ribeyes with nice crust. As a nice side dish I made a couscous salad with raisins, lettuce and tomato.[/vc_column][vc_column width=”1/2″][/vc_column][/vc_row][vc_row no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none” marginless_columns=”true”][vc_column width=”1/4″]
- 2 ziplock bags
- Thermometer or equivalent for monitoring water temperature.
- Pan with minimal volume of 2 liter
For the Ribeye:
- 2 Ribeye steaks
- 3 litre of water for water bath
- olive oil
For the Couscous salade:
- 125 gram couscous
- 250 ml water
- 4 tomato’s
- 100 gram lettuce
- 50 gram raisins
- 25 gram cumin
- Take a big pan and fil it with 3 litre of water. Put on the stove on middle fire and continuously check the water temperature. Control the temperature at 59 +/- 2 degrees Celcius.
- Put the Ribeye’s in separate ziplock bags and add a little olive oil and half of a garlic glove. Now it is the trick to close the ziplock bag without air (but no vacuum).
- The technique is called ziplock bagging without vaccum and is in detail described on the website of www.cookingissues.com
- Put the ziplock bags into the waterbath for 1 hr and 20 minutes
- After 1 hr you can start to prepare the couscous salade
- Boil 250 ml of water and put in a bowl
- Add the 125 couscous to the water in the bowl (let rest for 5 minutes)
- Wash the lettuce and cut into smal pieces
- Add the lettuce to the couscous
- Add the raisins
- Add the cumin
- Add a table spoon of olive oil
- Mix the salade and add salt and peper
- After 1hr and 20 minutes take the ziplock bags out the water-bath. Take out the Ribeye’s and dry them with some kitchen paper.
- Take a small frying pan
- Add olive oil
- Put on high fire
- Wait untill the pan is hot
- Sear the ribeye’s on both sides for max. 30 seconds
- Take the Ribeye out the pan and serve on a plate.
- Serve the Ribeye with the couscous salade