Cooking steak has NEVER been easier than these Sous Vide Ribeyes with Gorgonzola Cream Sauce!
Sous vide has quickly become my favorite way to perfectly cook a steak. Before hearing about it from some friends, I never really understood how the sous vide works. After some research, I realized it’s actually quite simple. Let me break it down for you.
Basically, it is the process of placing food in a vacuum sealed container and cooking it in water.
I admit, this doesn’t sound very appealing. What IS appealing, however, is how precise and accurate you can get your food to cook. This is particularly great when cooking steak because not only can you get it to the exact doneness that you prefer, but it is cooked to that temperature completely throughout the steak.
Of course, no one really wants to eat a steak that has been completely cooked in water. The best way to solve that problem is to turn up your grill to high and sear it on each side for a minute on each side to get the sear marks and grill flavor.
In this recipe for Sous Vide Ribeyes with Gorgonzola Cream Sauce, I kept the sous vide process and seasoning super simple. Just a quick seasoning of salt and pepper, and a couple cloves of garlic is all it really needs. If you want to get a little fancier, you can throw a few sprigs into the vacuum sealed bag with the steaks, but it’s definitely not necessary.
During the last half hour of the steaks cooking, you’ll prepare some simple sauteed mushrooms and a gorgonzola cream sauce, both of which could not be easier.
These Sous Vide Ribeyes with Gorgonzola Cream Sauce would be the perfect way to impress dad this Father’s Day. Not only will you wow him with an amazing steak, but he will love hearing about this new way to cook meat! Paired with his favorite beer or beverage, what more could he ask for?!
Keyword: gorgonzola cream sauce, sous vide ribeyes, sous vide ribeyes recipe
Cook Time: 2hours30minutes
Total Time: 2hours30minutes
216 to 18 ounce ribeye steaks
Salt and pepper
1tablespoonred cooking wine
Gorgonzola Cream Sauce:
Make the steaks
Place the precision cooker in a water bath and bring the water to temperature. For medium-rare steaks, set the precision cooker to 129 degrees F, for medium set the precision cooker to 134 degrees F, and for medium-well set the precision cooker to 145 degrees F.
While the water is coming to temperature, season the ribeyes with salt and pepper.
Place the ribeyes in a vacuum sealed bag along with the sliced garlic.
Place the vacuum sealed bags in the water bath for 2 hours.
Make the mushrooms and cream sauce:
When the steaks have about 30 minutes left, begin making the mushrooms and gorgonzola cream sauce.
In a large skillet, add the butter over medium heat.
Add the mushrooms and cooking wine, and cook until golden, about 10-15 minutes.
Add the garlic and salt, and cook another 1-2 minutes and remove from the heat.
In a small pot, the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.
Cook until the cheese has melted, whisking frequently.
Finish the steaks:
Preheat a grill to high heat.
Once the steaks are finished cooking, remove them from the vacuum sealed bags.
Place the steaks on the grill and sear for 1-2 minutes on each side.
Serve the steaks topped with mushrooms and gorgonzola cream sauce.