DRY AGED RIBEYE WITH ARUGULA, STRAWBERRY, FETA & AGED BALSAMIC
A simple way to cook a steak using the sous vide method. This way of cooking tends to be rich so we chose to serve it with a simple fresh salad.
~Chef Cosmo Goss
PREP TIME: 45 MINUTES
ESTIMATED SERVINGS: 2-3
1 ea 1 & 1/2# dry aged ribeye (boneless)
1/4 cup butter
2 sprigs rosemary
2 t red pepper flakes
1/3 cup feta
1 cup strawberries (stems removed, cut in 1/4’s)
1/4 cup red onion (slivered)
3 T aged balsamic
1 ea lemon cut in half
2 T olive oil
1/4 cup butter
MEAT! Vacuum Sealer Bags
MEAT! Chamber Vacuum Sealer
MEAT! Sous Vide Cooker
Place the MEAT! Sous Vide cooker in a tall pot deep enough so that it can fit.
Fill the pot with warm water above the minimum fill line and set to 118°F.
While the water is heating up season the ribeye with salt and pepper and place in an appropriately sized MEAT! Vacuum Sealer Bag.
Add 2 sprigs of rosemary, 2 cloves of garlic, red pepper flakes and 1/4 cup of butter and seal in the MEAT camber vacuum sealing machine.
Once the water reaches 118°F drop the vacuum-sealed steak in the water and set a timer for 30 minutes.
When the timer goes off remove the steak from the water bath and let cool on a cutting board.
Heat a cast iron pan on the stove over high heat with a little rice bran oil (or other high heat oil).
Once the oil is almost smoking removed the steak from the bag and add it to the pan slowly being careful not so splash oil on yourself.
Sear the steak hard for 1-2 minutes until a nice crust has formed on the steak, flip and pour out any excess oil.
Add the remaining butter and the rosemary and garlic left over in the bag.
Baste the steak with butter for about 1-2 minutes and remove the steak and let rest for 5 minutes on a cutting board.
While the steak is resting place the arugula, feta, red onion and strawberries in a bowl and season with salt, pepper, lemon juice and olive oil.
After resting the steak for 5 minutes slice in 1/2 inch slices and arrange on serving platter.
Place the arugula salad next to the steak and finish with the aged balsamic.
Serve with a seared lemon.