I enjoy using my Joule sous vide from time to time. I particularly enjoy how the meat cooks evenly, though. I find a great marbled cut, like this wagyu ribeye, is perfect for this cooking technique.
Ingredients
1-2 wagyu ribeyes
Rosemary springs for the steak and potatoes
Garlic
Fingerling potatoes
Chopped rosemary
Salt
Olive oil
Sous-vide device – I use a Joule
Preparation
Fingerling potatoes
Halve the potatoes
Add in chopped rosemary, salt and pepper.
Toss with olive oil.
Roast in 350°F oven for 40 minutes on a parchment paper-lined pan, stirring once or twice.
Salt the steak, add in whole garlic cloves and rosemary sprigs.
Seal in a sous vide bag – a zip-lock bag will also work.
Sous vide the steak according to your device’s instructions – I use a large deep pot and typically set the Joule for about 2 hours. It comes with an app and a Bluetooth sensor, making this a straightforward step.
Remove the steak from the bag. Heat a cast-iron pan over high heat with avocado oil. Avoid using olive oil, as the heat point is too low. The steak is already cooked. I advise cooking it to 110°F. It will continue to cook in the pan. You will want to cook the steak to 120°F and let it rest for 5 minutes covered in foil.
Serve and enjoy!
