Ribeye steak with cabbage and Brussels sprouts


Dear Reader, 

Tonight I cooked ribeye steak with the bone in for dinner. 

Sous vide ribeye bone in steak with Brussels sprouts, red cabbage, sultanas, and dried cranberries

Recipe

Equipment

  • Water bath
  • Precision cooker

Ingredients

  • Steak 
  • Salt 
  • Pepper 
  • Garlic powder 
  • Butter 
  • Olive oil 
  • Cabbage 
  • Brussels sprouts 
  • Sultanas and dried cranberries 
  • Cooking sherry 
  • Buderim ginger marmalade 

Instructions 

Steak

  1. Prepare the seasoning by adding iodised rock salt, whole black peppercorns, and garlic powder to a mortar. Grind with a pestle. 
  2. Season the steak and place it into a vacuum bag. 
  3. Seal the bag. 
  4. Cook the steak at 55 °C for 2 hours. 
  5. Remove the steak from the bag. 
  6. Pat the surface of the meat dry with a paper towel. 
  7. Sear the steak in a hot pan and baste with some butter. I used a Matfer Bourgeat Black Carbon Steel Fry Pan to sear my steak. 
  8. Set the steak aside to rest and then slice to serve. 

Vegetables

  1. Chop the cabbage and halve the Brussels sprouts
  2. Put the vegetables, sultanas, and dried cranberries into a vacuum bag and add ginger marmalade, olive oil, salt, and pepper. 
  3. Cook the vegetables in a water bath for one hour at 85 °C. 
  4. Remove the vegetables from the bag and drain the cooking liquor. 
  5. Heat and reduce the cooking liquor to form a sauce for the vegetables. 

Plating up 

  1. Spoon the vegetables on a dinner plate and top with slices of steak. 
  2. Drizzle some melted butter over the steak. 
  3. Give thanks to the Lord. 
  4. Eat with a fork. 

Photographs


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Comments

One response to “Ribeye steak with cabbage and Brussels sprouts”

  1. Legume soup Avatar

    […] It’s a cool, overcast Saturday during Easter. Good Friday was spectacular. I attended a most moving church service in the morning. In the evening, I enjoyed a piece of ribeye steak.  […]

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