Sous Vide Rib Eye with Sauteéd Mushrooms and Chive Butter
Sous vide is the professional chef’s secret to preparing perfect steak, since it allows you to cook the meat to the precise temperature you prefer every time. Here, we top the steak with sautéed mushrooms and chive butter for a restaurant-quality meal. The recipe makes more chive butter than you will need, but it will keep for up to a week, tightly wrapped, in the refrigerator, and up to 2 months in the freezer. Pull it out whenever you want to add flavor to everything from potatoes to roasted meats to sautéed or steamed vegetables.
Ingredients
- 10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, at room temperature
- 1 1/2 Tbs. finely chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 bone-in rib eye steak, about 1 1/2 lb. (750 g)
- 2 garlic cloves, sliced
- 2 fresh rosemary sprigs
- 2 oz. (60 g) shiitake mushrooms, stemmed and halved
- 2 oz. (60 g) cremini mushrooms, halved
- 1 Tbs. extra-virgin olive oil
Directions
In a small bowl, combine 8 Tbs. of the butter, the chives, 1/2 tsp. salt and 1 tsp. pepper. Use a fork to mash together until thoroughly blended. Transfer to a sheet of parchment paper and roll the butter into a log shape, then twist the ends of the parchment. Refrigerate until firm.
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 129°F (54°C) for medium-rare or 134°F (57°C) for medium.
Season the steak on both sides with salt and pepper. Place the steak in a vacuum bag and add the garlic and rosemary. Vacuum seal the bag.
When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the water basin. Cook the steak for 1 hour. (The steak can be left in the water bath, at the cooking temperature, for up to another 3 hours before serving.)
About 10 minutes before you want to serve the steak, in a cast-iron fry pan over medium heat, melt the remaining 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a bowl and set aside.
Remove the bag from the water bath and transfer the steak to a plate, discarding the garlic and rosemary. Pat the steak dry and season with salt and pepper.
In the same cast-iron pan over high heat, warm the olive oil until very hot. Add the steak and sear, turning once, until golden brown on both sides, 1 to 2 minutes per side.
Cut the steak into slices and top with the mushrooms and slices of the chive butter. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen
