Cocoa Espresso Ribeye

P1000399 (2).jpg

Ok, I have a secret + it’s not a little one. It’s big... HUGE! I am a cheater and I don’t care. I use a Sous Vide on ALL my steaks and a million other things. It’s, without a doubt, the best decision I’ve ever made.

What’s a Sous Vide? In French Sous Vide means “under vacuum.” In Dish Beautiful terms it means “f***king perfect.” In reality, its a tool that has become my religion. Ok ok, I’ll cut to the chase. Using a Sous Vide is a technique of cooking your food slowly in a water bath in a vacuum sealed bag. It’s allows you to set your water bath to the perfect desired core temperature of your meat or fish and infuse a flavor bomb with your herbs and spices while it cooks because of that vacuumed environment. So, let’s say you’re like me, a die hard medium rare girl. I get to make my entire steak a perfect medium rare while infusing all those flavors I love. Then we just quickly sear the steak for a no-fail medium rare thing of pure joy. -
This particular steak sat in the bath for 1 hour, took 1 minute to prep (w/o waiting for it to come to room temp.) I pulled it out, pat it dry and seared it for 30 seconds on each side (I literally count the perfect 30 out loud in anticipation each time.) The beauty? I spent less than 4 minutes making a beautiful steak AND I did my laundry and FaceTimed my grandma while it was being prepared! No lie.⠀⠀

2 Tbl Cocoa Espresso Rub

2 1 inch thick ribeyes

2 Tbl Grapeseed oil

S+P to taste

Preheat a pot of water fitted with a sous-vide immersion circulator to 129°.

Rub steaks with Cocoa Espresso dry rub and add to your bag.

Cook the steak for 1 hour. Remove from the bag and pat dry with a paper towel.

In a large cast-iron skillet, heat the grapseed oil over high heat. Carefully add the steak and cook, 30 seconds on each side for medium rare, 1 minute for medium.

Slice the steak and garnish with flaky sea salt and serve.

View All, MainsLindsey Bishop