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Sous Vide Ribeye with Blue Cheese and Reduced Porter Sauce

Sous Vide Ribeye with Blue Cheese and Reduced Porter Sauce

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Course Main Course
Cuisine Sous Vide
Servings 4 steaks

Ingredients
  

  • 4 Ribeye Steaks
  • 1 bottle Harvest Moon Brewery Pigs Ass Porter
  • 1 shallot sliced
  • 1 TBSP butter
  • 4 oz. blue cheese crumbled
  • 1 bunch of fresh rosemary
  • 1 bunch of fresh sage
  • Headwaters BBQ Baldy Mountain Beef Rub
  • Kosher salt
  • Ground black pepper

Instructions
 

  • Season the ribeyes on all sides with Headwaters BBQ Baldy Mountain Beef Rub, salt, and black pepper
  • Place the seasoned ribeyes into a 2-gallon freezer bag with the rosemary and sage
  • Remove all the air from the freezer bag
  • Heat water to 130°F and pour into an Igloo sandwich cooler
  • Place the ribeyes (in the freezer bag) into the water bath and close the lid
  • The steaks remain in the water bath for at least 30 minutes, although longer will not hurt anything, and may actually improve the flavors
  • Cook the shallot in butter and add porter when almost soft
  • Reduce the sauce to one-third of its original volume
  • Heat the Big Green Egg or another grill to a searing heat
  • Sear the ribeyes (about 1 minute) on each side
  • Top the ribeyes with blue cheese and porter/shallot sauce
  • Now, you are ready to enjoy the best steak…ever.
Keyword ribeye