Sous Vide Ribeyes with Gorgonzola Cream Sauce
Cook Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: gorgonzola cream sauce, sous vide ribeyes, sous vide ribeyes recipe
Servings: 4 servings
Calories: 636.88kcal
Ribeyes
- 2 16 to 18 ounce ribeye steaks
- 2 cloves garlic sliced
- Salt and pepper
Sauteed Mushrooms
- 3 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 tablespoon red cooking wine
- 3 cloves garlic minced
- ½ teaspoon salt
Gorgonzola Cream Sauce:
- 1 cup heavy cream
- 1 cup crumbled gorgonzola
- ½ teaspoon salt
- ¼ teaspoon pepper
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.
Enjoy!
Calories: 636.88kcal | Carbohydrates: 5.59g | Protein: 32.09g | Fat: 54.85g | Saturated Fat: 31.52g | Cholesterol: 194.21mg | Sodium: 1061.63mg | Potassium: 609.11mg | Fiber: 0.57g | Sugar: 1.4g | Vitamin A: 1369.54IU | Vitamin C: 2.72mg | Calcium: 205.05mg | Iron: 2.31mg