Jump Start Your Sous Vide Cooking with our FREE Email Course!
I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some garlicky kale. It comes together really quick but is still full of great flavor.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat the water bath to 131°F (55°C).
Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium heat. Add the onion and cook until it has softened. Add the garlic, paprika, chipotle powder, orange peel, and thyme then cook until the garlic has softened. Add the chicken stock and white beans then bring to a simmer. Cook until the beans are very tender, about 10 minutes. Remove from the heat and let cool.
Once the cooked white bean mixture has cooled, stir in the lemon juice then puree it well. Add the cream and puree to mix.
Heat some oil in a pan over medium heat. Add the kale, garlic, ginger, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed.
Take the sous vide bag out of the water bath and remove the ribeye from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat. Slice the ribeye.
Place the white bean puree on a plate then add the garlic kale next to it. Place the slices of ribeye on top. Add the cherry tomatoes around the outside. Sprinkle with the thyme leaves and sea salt then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!