Ahh, ribeye. Mhmm béarnaise. Ohh calories.
I picked three really nice-looking ribeye steaks to try for my inaugural sous vide meat dinner party. Each was approx. 1.25 lbs @ $15.99 /lb. I insisted they all be very close in size and shape.
Water bath set value: 134 F
Time: 4hrs
Seasoned only with salt and pepper and pan-seared with hot canola oil.
Béarnaise Recipe
2 tablespoon chopped shallot
1 tablespoon tarragon
1 tablespoon chopped parsley
4 egg yolks
1.5 cups of butter, clarified (AKA 2.5 little sticks)
1/2 teaspoon pepper
1/2 cup white wine vinegar
Clarified Butter
Clarified butter looks like what you would want to put on pop-corn at the movies. It involves taking sticks of butter, melting them and then straining out the foam. You're left with a transparent, dark yellow oil. If you're not careful and the heat is too high, the butter will brown and you don't want that.
Separating Egg Yolks
Short answer: Just use your fingers. By the time you fool around with two spoons, or fancy equipment you can have your yolks just by cracking the egg and letting the white run through your fingers into a bowl. If you drop a yolk, you can just gently pick it out of the bowl.
Mix your ingredients, excluding the butter and eggs, in a sauce pan and allow to simmer to a reduction. I don't think I allowed mine to reduce enough and felt my sauce had a very vinegary taste. I then combined all ingredients in the pan while whisking. Frankly, this basically finished the béarnaise but I then placed it in a FoodSaver bag in the 134 F water bath for about 30min.
If I had a second controller, I would have tried 180 F for 45min.
When removed from the bag, I placed in the blender, just for good measure; this aided in re-whipping it up and gave it a very creamy consistency.
I picked three really nice-looking ribeye steaks to try for my inaugural sous vide meat dinner party. Each was approx. 1.25 lbs @ $15.99 /lb. I insisted they all be very close in size and shape.
Water bath set value: 134 F
Time: 4hrs
Seasoned only with salt and pepper and pan-seared with hot canola oil.
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| 3.4 lbs of ribeye. #meatporn |
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| Vacuumed sealed with a little salt and pepper |
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| And placed in the water bath at 134 F |
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| The rig on the counter. Unfortunately, the controller is in the shadows. I found the it is much more efficient to have a lid over the vat and helps get to temperature much sooner. |
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| I used a 12qt food-grade bucket as my water vat. I used two immersion heaters as the element and an PT100 RTD as the temperature probe. Circulation was provided by a fish tank pump. I should design a neater immersion holder to keep things neater and away from the sides of the vat and the bags. |
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| Pan-seared in hot canola oil for about 20 sec per side. |
Béarnaise Recipe
2 tablespoon chopped shallot
1 tablespoon tarragon
1 tablespoon chopped parsley
4 egg yolks
1.5 cups of butter, clarified (AKA 2.5 little sticks)
1/2 teaspoon pepper
1/2 cup white wine vinegar
Clarified Butter
Clarified butter looks like what you would want to put on pop-corn at the movies. It involves taking sticks of butter, melting them and then straining out the foam. You're left with a transparent, dark yellow oil. If you're not careful and the heat is too high, the butter will brown and you don't want that.
Separating Egg Yolks
Short answer: Just use your fingers. By the time you fool around with two spoons, or fancy equipment you can have your yolks just by cracking the egg and letting the white run through your fingers into a bowl. If you drop a yolk, you can just gently pick it out of the bowl.
Mix your ingredients, excluding the butter and eggs, in a sauce pan and allow to simmer to a reduction. I don't think I allowed mine to reduce enough and felt my sauce had a very vinegary taste. I then combined all ingredients in the pan while whisking. Frankly, this basically finished the béarnaise but I then placed it in a FoodSaver bag in the 134 F water bath for about 30min.
If I had a second controller, I would have tried 180 F for 45min.
When removed from the bag, I placed in the blender, just for good measure; this aided in re-whipping it up and gave it a very creamy consistency.
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| The sauce in the vacuum sealer. The heavier the sauce, the easier is it to vacuum seal with a clamshell-style vacuum. |
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| Served with a side of grilled asparagus. |
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| Finished product. |
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| This was actually the only steak knife we had; the others used butter knives to cut the steaks! |
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| Edge-to-edge medium rare. Very soft, very supple and tender. "I didn't know steak was supposed to taste this way." |
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| The fat didn't get hard like it would on a grill; it remained very gooey and palatable (but I still gave it to Ele). |
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