Steak Night In
Hi & Happy Day after Valentine’s Day. We never really do dinner out for Valentine’s Day, but for some reason this year Petey really wanted to go out to eat. Well, he thought he was on the ball by calling to make reservations starting last Monday (February 4th). The earliest he could get was 9 pm! Knowing he would have one HANGRY wife on his hands we decided to dine in.
So, on to the point which is the menu! We decided on a steak night, because nothing is better than a perfectly cooked medium rare steak. Am I right?!
Normally I love a filet, but I have learned to love other cuts since I got a sous vide. Our local grocery store (Champagnes) had Ribeye on special so we decided on ribeyes & risotto.
First thing first, if you don’t have a sous vide I highly recommended adding it to your wish list. We have had our Anova Culinary Sous Vide for over 2 and a half years and I absolutely love it. Don’t let it intimidate you- it’s crazy easy to use plus the easiest clean up EVER.
I have added the step by step Sous Vide process to my Sous Vide IG highlights- click here .
I have also added a link to pepper supreme on Amazon. It is pretty pricey here, but if you know a restaurant wholesaler try and get it from them.
Sous Vide Ribeye (medium rare)
2 thick cut ribeye (over 1 inch)
Your favorite dry seasoning with a tad more salt (pepper supreme is my jam)
*If using a cast iron skillet 1-2 tbsp butter + rosemary
Fill a container or pot with water (no more than 5 gallons)
Set sous vide to 129F
Put a little olive oil on your ribeye then season both sides with dry seasoning
Vacuum seal or use the water submersion technique with a zip top bag (see IG highlights)
Place steaks in water bath for 1 hour once it has reached 129F
After 1 hour, remove from bag and let rest on a plate for 15 minutes (not sure if this is necessary, but it is what we do)
Green Egg Option: Bring to 500F and sear for 1.5 minutes/side
Cast Iron Option: Place a little butter & oil with rosemary- when butter is melted and pan is hot sear steaks for 1.5-2 minutes/side
Mushroom & Onion Risotto
recipe adapted from What’s Gaby Cooking to make it our own
3/4 container of baby bella mushrooms, diced
1 yellow onion, sliced
2 tbsp butter
2 tbsp olive oil
5 garlic cloves, minced
1 cup Arborio rice (medium grain rice will work too!)
1/2 cup white wine
3 cups chicken stock
1/2 cup parmesan cheese
3 tbsp goat cheese
salt & pepper
Heat a large skillet with butter and olive oil. Once butter is melted saute mushrooms and onions on medium heat for 25 minutes. DO NOT RUSH THIS. Add garlic during the last 5 minutes.
Remove 3/4 onion/mushroom mixture
Add 1 cup of rice to pan, toasting for 1 minute then add 1/2 cup wine constantly stirring until absorbed
Add chicken stock 1/2 cup at a time, not adding the next 1/2 cup until previous is absorbed. Remember to stir frequently.
When rice is done add parmesan & goat cheese. Once all incorporated add back your onion/mushroom mixture
Season with salt and pepper as needed throughout the process, but remember parmesan & stock already has a salty favor.
I hope that you enjoy these recipes. If you have any questions regarding the sous vide please reach out to me. You can email me or DM me on IG @thevintagefork. Happy Eating- Liz