Pairs well with Professional Chef's Dry-Aged Rib Eye Steak
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Professional Chef's Dry-Aged Rib Eye Steak
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A luxurious bone-in dry-aged rib eye steak cooked sous-vide and served with a homemade Bearnaise sauce.
01:45:00 total
Serves 2
hard
Meat Main Course
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Ingredients
- dry-aged rib eye steak - 1 (bone-in)
- salt - to taste
- olive oil - for searing
- garlic - to taste (roasted)
- thyme - to taste
- butter - for sauce
- egg yolks - 4
- vinegar - equal parts with wine for sauce
- white wine - equal parts with vinegar for sauce
- shallots - 2
- peppercorns - to taste
- Meyer lemon peel - to taste
- mushroom powder - to taste
- fresh herbs - to taste (basil, mint, thyme)
Instructions
- Prepare the Steak: Season the steak and cook sous-vide at 130°F for an hour and a half.
- Make Bearnaise Sauce: Combine vinegar, wine, shallots, peppercorns, and lemon peel; reduce by half. Emulsify with egg yolks and melted butter, then add herbs and mushroom powder.
- Sear the Steak: Remove steak from sous-vide, dry well, and sear in a hot pan with olive oil.
- Rest and Serve: Let the steak rest, then serve with Bearnaise sauce.
