SLICED RIBEYE RECIPES

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SOUS VIDE RIBEYE STEAK - ANOVA CULINARY



Sous Vide Ribeye Steak - Anova Culinary image

Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 2

Number Of Ingredients 12

GRILLED RIBEYE STEAK WITH ONION-BLUE CHEESE SAUCE



Grilled Ribeye Steak with Onion-Blue Cheese Sauce image

Good grief. Help me.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 8

2 whole Ribeye Steaks
2 tbsp. Butter
Salt
Pepper
4 tbsp. Butter
1 whole Very Large Yellow Onion, Sliced
1 c. Heavy Cream
1/2 c. Crumbled Blue Cheese

Steps:

  • Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.

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