SOUS VIDE USDA PRIME GRADE RIBEYE STEAKS
SOUS VIDE USDA PRIME GRADE RIBEYE STEAKS
1.5” thick (700-750g) OR 2” (1-1.1kgs) BONELESS prime-grade USDA ribeye steaks cooked sous vide to your desired perfect doneness (we recommend medium-rare). Sear for 1-2 minutes on each side and enjoy an authentic premium steakhouse experience at home.
Order the steak alone (served with our Chimichurri sauce) or with steakhouse classic sides potato puree and creamed spinach
1.5” thick- 3-4 servings
PHP4250-steak with chimichurri
PHP5250-steak with chimichurri, potato puree and creamed spinach.
2” thick-4-6 servings
PHP6000-steak with chimichurri
PHP7000 steak with chimichurri, potato puree
HEATING/FINISHING INSTRUCTIONS
Steak: bring to room temperature by taking out of the fridge for at least 30 minutes before cooking. Brush the steak with a neutral oil (vegetable, coconut, grapeseed, corn, canola). Salt and pepper the steak VERY generously to get a good crust. Add a tablespoon of neutral oil to a screaming hot pan (preferably cast iron or stainless steel) and sear for 1 minute on one side. Turn steak over and add a pat of butter to the pan. Sear for 1 more minute. Sear sides/edges of the steak, as well. If you want a darker crust, repeat the process. Transfer the steak to a plate and pour all the contents of the pan on to it. Serve.
Sides: put bags in boiling water for 10 minutes. You can also microwave (puncture bags first) or heat on the stovetop in a pot or saucepan until hot.