Sous-Vide Ribeye Steak & Rosé Mushroom Pasta
Equipment
Sous-vide circulator, Sous-vide vacuum sealer, Sous-vide bags, Large stainless steel skillet or cast iron skillet, Instant-read thermometer, Large non-stick skillet, Large pot, Aluminum foil, Paper towels
YIELD:
2 servings
ACTIVE COOKING TIME:
30 minutes
TOTAL TIME:
2 hours and 30 minutes
Section 1: Ingredients
Pan-Seared Steak
2 (1 ½- to 2-inches thick) ribeye, strip, porterhouse, or T-bone steaks about 1 pound (450g) each.
Kosher salt, to taste
2 tbsp. (30ml) any high smoke point oil (i.e. avocado, peanut, canola, vegetable)
Freshly ground black pepper, to taste
Optional: 2 tbsp. (30g) butter (if pan-searing)
Optional: A few thyme sprigs or rosemary
Optional: 2 shallots, thinly sliced
Optional: Sprinkle of flaky salt
Rosé Mushroom Pasta
3 cups (300g) dry boxed pasta of choice, I used Fettucine
1 tbsp. (15g) butter
¼ cup (60 ml) extra-virgin olive oil
2 medium cloves garlic, minced
1 large yellow onion, diced
1 (230g) can tomato sauce
½ lb (230g) white button mushrooms, sliced
1 tsp. dried oregano
Kosher salt, to taste
½ tsp. dried basil
½ cup chicken broth
½ cup heavy cream
113g (half a brick) full fat cream cheese
1 cup freshly shredded, low moisture mozzarella
Optional: 1 tbsp. chopped parsley, for garnish
Section 2: Directions
Sous-Vide Ribeye Steak
1. |
Preheat a sous vide cooker to the desired final temperature. (I set mine to 130°F for 2 hours for medium-rare. Refer here for temperature and timing charts).
2. |
Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags using vacuum sealer or water displacement method and place in water bath for desired time according to charts.
3. |
Remove steak from water bath and bag and carefully pat dry with paper towels. Optionally, place in the fridge for 25-30 minutes to dry out the surface. Add oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke. Turn on your vents and open your windows.
4.
Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter. For a cleaner-tasting sear, omit the butter at this stage.
5. |
After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 ½ minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness.
6. |
Serve steak immediately or tint with foil to keep warm.
Rosé Mushroom Pasta
Heat a large non-stick skillet over medium heat, heat the extra-virgin olive oil and butter and then add the sliced button mushrooms with a sprinkle of salt. Cook for 6-7 minutes or until the water has evaporated and they are brown and tender. Add more fat throughout the process if desired.
Next, add in the onions cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1-2 minutes, or until aromatic. Stir frequently to avoid burning your vegetables
Add the tomato sauce, chicken broth, dried basil, dried oregano. Bring to a simmer for 7-9 minutes, stirring occasionally.
Add in the heavy and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it’s important to not let the sauce boil, but just simmer as the sauce might break). Set aside to cook pasta.
Bring a large pot of salted water to a rolling boil and cook pasta of choice to the pot and cook the pasta according to al dente, according to the package instructions.
After al dente, reserve at least a cupful of the pasta water and drain pasta.
To serve: Mix the pasta in with the sauce and reserved pasta water, adjusting consistency with pasta water when necessary. Garnish with optional chopped parsley and extra mozzarella if desired. Serve with steak and enjoy!
Storage and Leftovers
Keep cooled leftovers in an airtight container in the fridge for up to three to five days. Reheat vegetables in the microwave until just heated through.
Grab a wire rack set in a rimmed baking sheet. This will help distribute heat evenly around the entire steak without you having to flip it. Put the steak on the rack and pop it in the oven for about 25 to 30 minutes, or until the internal temperature reaches about 100-110°F.
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