Sous Vide Ribeye with Texas Ranchero Beans
Recipe courtesy of Chef Jenn Sheppard
Sponsor: Bush’s Best
- 4 ribeye steaks, 1 ½ in thick, fat trimmed
- 2 tsp kosher salt
- 1 tsp fresh black pepper
- 6 Tbsp blended oil
- 2 Tbsp butter
- 4 c Bush’s Best® Easy Entrees™ Texas Ranchero® Pinto Beans
- 1 lime, cut into wedges
- 1 avocado, sliced
- 4 Tbsp Cotija cheese
- ¼ c cilantro
- ¼ c thinly sliced radishes
- Place each ribeye into an individual food-grade plastic bag. Season each steak with ½ tsp salt, ¼ tsp pepper and 1 Tbsp blended oil.
- Vacuum seal each bag to remove the air from the pouch.
- Set a sous vide circulator to 132 degrees F, place bags in water bath and cook for 2 hours. Remove bags from water bath and immediately chill in an ice bath./li>
- To serve, heat a pan on high heat until smoking. While pan is heating up, prepare a steak. Remove from the pouch and pat down with a towel to remove excess moisture. Coat the steak in ½ Tbsp oil.
- Sear the steak for 60 seconds on each side. Turn down heat, add ½ Tbsp of the butter to the pan, and baste the steak. Remove from heat and let it rest.
- Heat the beans in a sauté pan and serve 1 cup with each steak. Garnish with lime wedges, avocado, 1 Tbsp cheese, 1 Tbsp cilantro and 1 Tbsp radishes.
A sous vide ribeye is the ultimate dinner showstopper, but everyone knows that side dishes are everything. This is why I made sure these flavor-packed beans with Tex-Mex garnishes are on the forefront of this dish.brine and save it for adding bright notes of flavor to other savory dishes.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.