RICHMOND, Va. (WTVR) – Executive Chef Philip Denny from Six Burner Restaurant shows us a unique cooking method called sous vide which works by sealing food in an airtight bag and circulating it for 72 hours in a water bath.
Check out the full segment to see how the ribeye steak came out and more on cooking foods ‘under pressure.’
Sous Vide ribeye, these are vacuum sealed and cooked in a circulating water bath for 1 hours at a temperature of 55 degrees Celsius. At which point they should be medium rare yet very tender.
- 1 sweet potato
- 1.5 cups dave and dee’s oyster mushrooms
- 1 apple sliced
- .25 cup whole butter
- 2 tbsp olive oil/canola blend
- 2 cloves thinly sliced garlic
- 1 shallot brunoise
- 1 tbsp chopped fresh herbs( mix of tarragon, parsley, chives)
- Heat the oil in the pan
- Put the peeled diced sweet potato in the pan
- Roast on medium heat for a few minutes
- When tender, put in the mushrooms, and saute 1 minute more,
- Add the apple, garlic, and shallot and cook one minute more.
- Add the herbs at the end and toss to coat.
- Season with salt and pepper.
For the Ribeye:
- Heat back up in the immersion circulator, then cut from bag
- Season with salt and pepper on both sides
- Grill in cast iron pan on both sides on very high heat.
- Put in whole butter, and two sprigs of thyme and 1 clove of crushed garlic.
- After getting a good sear both sides, slice and serve.