Bone-in rib-eye steak sous vide with a pepper sauce
Author: Jeanne Horak-Druiff
Recipe type: Entree
Cooking a steak sous vide does take longer than most other forms of cooking, but it ensures a tender, perfectly pink piece of meat all the way through, showing off the quality of the meat.
about 2kg of bone-in rib-eye steak (mine was a single large steak)
your favourite dry spice rub (I used a Jamaican jerk rub)
a little sunflower oil for grilling
FOR THE SAUCE
½ tsp Sichuan peppercorns
1 Tbsp dried pink pepeprcorns
1 Tbsp butter
1 Tbsp plain flour
2 Tbsp Brandy
75 ml single cream
salt to taste
Pre-heat a sous vide machine to 55C.
Season the meat generously on all sides and vacuum seal it in a heavy duty plastic pouch.
Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours.
To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance.
Add the butter and when it has melted, stir in the flour. Add the brandy to make a paste, then add the cream and stir well to remove any lumps. Add a little milk to thin the sauce and reach the desired consistency. Add salt to taste.
When the steaks are done, remove them from the pouch and pat dry. Lightly oil and then heat a gas barbecue hotplate or cast iron frying pan until smoking hot, then add the steak. Cook the steak for 60 seconds per side (no more!!), then using tongs, hold it upright standing on its fatty edge to caramelise the fat.
Slice against the grain and serve immediately with a green salad, potato chips and the pepper sauce.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/06/bone-in-rib-eye-steak-sous-vide-with-a-pepper-sauce.html