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Sous Vide Rib Eye Steak with Horseradish Cream Sauce

Sous Vide Rib Eye Steak with Horseradish Cream Sauce

Serves 4

The steak is the star of the show in this recipe.  The Kuraidori Precision Cooker allows aromatic herbs and garlic to be added to impart flavor to the meat.  Set the temperature to the exact doneness that is desired.  The precision in temperature control will make cooking a steak simple and allow for an even doneness throughout the interior of the steak.  The horseradish cream sauce adds heat and can be served on the side in dollops. 

Ingredients
 
For the Horseradish Cream Sauce
½ cup heavy cream
½ cup prepared horseradish
1 tsp salt
½ tsp pepper, ground

For the Rib Eye Steak
2 16 to 18oz boneless rib eye steak
Salt and pepper
4 sprigs fresh thyme
4 tbsp garlic powder
1 tbsp vegetable oil
2 tbsp bacon fat
2 tbsp unsalted butter
 
Directions
For the Horseradish Cream Sauce
  1. In a medium sized bowl, vigorously whisk the cream until it thickens.  It should be thick but not to the point where it holds soft peaks, approximately 1 to 2 minutes.
  2. Carefully fold in the horseradish, salt and pepper.
  3. Cover and refrigerate at least 30 minutes or up to 1 hour before serving.​
For the Rib Eye Steak
  1. Preheat the water bath to the temperature of your preferred doneness (see temperature chart in the manual).  128°F is suggested for a nice medium rare. The temperature can be set higher or lower depending on the preferred doneness.
  2. Season the rib eye steaks with the garlic powder on all sides.  Place the steaks along with the thyme into a bag and vacuum seal it or use the water displacement method.
  3. Place the bagged rib eye steaks into the water bath and let them cook for 2 hours.
  4. Remove the steaks from the bag and pat dry with paper towels.  Salt and pepper the steaks on both sides.
  5. In a large cast iron fry pan add the oil and heat until the oil shimmers.  The pan should be very hot. Add the butter and the bacon fat to the oil.  Once they dissolve, place the steaks in the pan, taking care not to overcrowd the pan.  Form a crust on the surface basting continually with the butter and the bacon fat.  After a minute flip the steaks and create a crust on the other side.  Remove the steaks and place on a cutting board.
  6. The steaks do not need to rest and can be served immediately. Serve with the horseradish cream sauce and your favorite accompanying side.

Kuraidori Sous Vide Precision Cooker

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