Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection? First, let’s start with the highest quality beef. In this recipe, we have Certified Angus Beef® ribeye from Missoula Fresh Market.
Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. No shortcuts and with a virtual obsession with flavor and juiciness.
How did those standards come into being? Glad you asked. It’s an interesting story we never get tired of telling. It’s the tale of a group of farmers who, in the 1970s, got together and said collectively, “We can do better. We can produce beef that’s extremely tender, juicier and always packed with flavor.”
They then proceeded to set the standards that have become the true mark of quality of an Angus brand. The Certified Angus Beef ® brand. From our family ranches to your family table.
The second improvement is our cooking method, the sous vide. The sous vide method of cooking is defined by food that is sealed in airtight plastic bags then placed in a water bath for longer than normal cooking times at an regulated temperature. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. We want our ribeyes medium-rare so our sous vide temperature is 130°F, and instead of an expensive water bath setup, we use an Igloo sandwich cooler which works awesome.
Sous Vide Ribeye with Reduced Porter Sauce
- Ribeye Steaks (Certified Angus Beef®)
- Pigs Ass Porter
- 1 shallot, sliced
- 1 TBSP butter
- 4 oz. blue cheese, crumbled
- 1 bunch fresh rosemary
- 1 bunch fresh sage
- Eric's Wicked Seasoning
- Kosher salt
- Ground black pepper
- Season the ribeyes on all sides with Eric's Wicked Seasoning, salt, and black pepper
- Place the seasoned ribeyes into a 2 gallon freezer bag with the rosemary and sage
- Remove all the air from the freezer bag
- Heat water to 130°F and pour into an Igloo sandwich cooler
- Place the ribeyes (in the freezer bag) into the water bath and close the lid
- The steaks remain in the water bath for at least 30 minutes, although longer will not hurt anything, and may actually improve the flavors
- Cook the shallot in butter and add porter when almost soft
- Reduce the sauce to one third of its original volume
- Heat the Big Green Egg or other grill to searing heat
- Sear the ribeyes (about 1 minute) on each side
- Top the ribeyes with blue cheese and porter/shallot sauce
- Now, you are ready to enjoy the best steak...ever.