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Sous Vide Rib-Eye & Gorgonzola SauceSous Vide Rib-Eye & Gorgonzola Sauce
Sous Vide Rib-Eye & Gorgonzola Sauce
Sous Vide Rib-Eye & Gorgonzola Sauce
Sous vide is the process of cooking food in a vacuum-sealed container and temperature-controlled water bath. It's a game changer 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. Precision steakhouse-quality results each and every time!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - FRANCE AVE EDINA
Recipe: Sous Vide Rib-Eye & Gorgonzola Sauce
Sous Vide Rib-Eye & Gorgonzola Sauce
Prep Time10 Minutes
Servings4
Cook Time150 Minutes
Ingredients
2 - 16-ounce rib-eye steaks
2 cloves garlic, sliced
Salt and pepper
3 tablespoons unsalted butter
8 ounces sliced mushrooms
1 tablespoon red wine
3 cloves garlic, minced
½ teaspoon salt
FOR THE GORGONZOLA CREAM SAUCE: 1 cup heavy cream
1 cup crumbled gorgonzola
½ teaspoon salt
¼ teaspoon pepper
Directions
  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. Cook until the cheese has melted, whisking frequently.
  10. Heat a grill or grill pan to high heat.
  11. Once the steaks are finished cooking, remove them from the vacuum-sealed bags.
  12. Place the steaks on the grill and sear for 1-2 minutes on each side.
  13. Serve the steaks topped with mushrooms and gorgonzola cream sauce.
10 minutes
Prep Time
150 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 - 16-ounce rib-eye steaks
Prime Beef Boneless Ribeye Steak
Prime Beef Boneless Ribeye Steak, 1.5 Pound
Deal
$47.24 avg/ea was $67.49 avg/ea$31.49/lb
2 cloves garlic, sliced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Salt and pepper
Not Available
3 tablespoons unsalted butter
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
8 ounces sliced mushrooms
Giorgio Sliced White Mushrooms
Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz
1 tablespoon red wine
Not Available
3 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
FOR THE GORGONZOLA CREAM SAUCE: 1 cup heavy cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
1 cup crumbled gorgonzola
Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles
Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles, 5 Ounce
$7.49$1.50/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
¼ teaspoon pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz

Directions

  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. Cook until the cheese has melted, whisking frequently.
  10. Heat a grill or grill pan to high heat.
  11. Once the steaks are finished cooking, remove them from the vacuum-sealed bags.
  12. Place the steaks on the grill and sear for 1-2 minutes on each side.
  13. Serve the steaks topped with mushrooms and gorgonzola cream sauce.