You ready for the best steak that ever crossed those lips? How about a sous vide ribeye finished in the Big Green Egg and topped with a stout mushroom sauce? This steak made into my food Hall of Fame…it turned out moist, packed with big beef flavors, and tender (did I mention tender?).
What is sous vide and why cook this way?
Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a regulated temperature water bath to cook and held at ideal doneness for longer periods of time. I use the hillbilly method of the cooler, which works awesome. You can purchase water baths, but why spend a few hundred dollars for 1 or 2 degrees?
Why cook sous vide? C’mon man, it’s obvious. Imagine a steak medium-rare almost completely from edge-to-edge, with a small, millimeter-thick browned edge that results from searing the steak. Plus, the sous vide steak is smooth and still moist. Want one more reason? The fat on a sous vide steak is tender and flavorful, not tough and gristly. The choice is obvious.
Prime-grade ribeye (like these) should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious fat helps keep them moist while delivering oodles of flavor. I prefer ribeye cooked to medium-rare, around 130°F.
- 2 12 oz. ribeye steaks
- ½ cup stout
- 1 TBSP butter, room temperature
- ½ medium onion, chopped
- 6 mushrooms, sliced
- 2 tsp Eric's Wicked Seasoning
- ½ tsp kosher salt
- Heat water to 138ºF (the temperature will drop to ~132ºF when the steaks are introduced) and pour into cooler
- Place vacuum-sealed ribeye into water bath
- Let them sit for 1 hour
- After 1 hour, remove the steaks from the water bath
- Remove the steaks from the bag and pat very dry
- Seasoning all sides with Eric's wicked Seasoning or whatever spices/herbs you prefer
- Heat Big Green Egg or other charcoal grill to 500ºF
- Grill both sides of the ribeye
- Allow to rest for 5 minutes
- Melt the butter in a sauce pan
- Add onions, seasoning, and salt, and cook until starting to caramelize
- Add mushrooms, cook until the oil is absorbed
- Add the stout, simmer on low until the liquid is thickened and 1/4 its original volume
- The ribeye is topped with the sauce
- Dig In!