Sous Vide Bison Ribeye With Peppercorn Sauce Recipe

Recipe By Slurrp

Sous vide bison ribeye is a tender and flavorful dish that is cooked to perfection using the sous vide method. The bison ribeye is seasoned with salt and pepper, then vacuum-sealed and cooked in a water bath at a precise temperature. Once cooked, it is seared to create a delicious crust. The dish is served with a creamy peppercorn sauce that adds a burst of flavor to the tender bison ribeye.

3.9
10 Rating -
Rate
Non Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
Sous Vide Bison Ribeye With Peppercorn Sauce
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Ingredients for Sous Vide Bison Ribeye With Peppercorn Sauce Recipe

  • 1/2 Bison Ribeye Steak
  • As required Salt, To Taste
  • As required Black Pepper, To Taste
  • 1/2 tablespoon Oil
  • 1 tablespoon Butter
  • 1/2 tablespoon Crushed Peppercorns
  • 1/4 cup Beef Broth
  • 1/4 cup Heavy Cream

Directions: Sous Vide Bison Ribeye With Peppercorn Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to 130°F (54°C).
  • STEP 2.Season the bison ribeye with salt and pepper on both sides.
  • STEP 3.Place the seasoned ribeye in a vacuum-sealed bag and remove any air.
  • STEP 4.Submerge the bag in the preheated water bath and cook for 2 hours.
  • STEP 5.Remove the ribeye from the bag and pat it dry with paper towels.
  • STEP 6.Heat a skillet over high heat and add oil.
  • STEP 7.Sear the ribeye for 1-2 minutes on each side until a golden crust forms.
  • STEP 8.Remove the ribeye from the skillet and let it rest for a few minutes.
  • STEP 9.In the same skillet, melt butter and add crushed peppercorns.
  • STEP 10.Cook for a minute, then add beef broth and heavy cream.
  • STEP 11.Simmer the sauce until it thickens slightly.
  • STEP 12.Slice the ribeye and serve with the peppercorn sauce.

Cooking Tips

  • Make sure to properly season the ribeye before cooking to enhance its flavor.
  • Use a vacuum sealer or a ziplock bag with the water displacement method to seal the ribeye.
  • For a more intense peppercorn flavor, crush the peppercorns just before adding them to the sauce.

Storage and Serving

  • Leftover ribeye can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the ribeye gently in a sous vide water bath or in a skillet over low heat.
  • Serve the sous vide bison ribeye with peppercorn sauce alongside roasted vegetables or a side salad.
Nutrition
value
349
calories per serving
30 g Fat15 g Protein4 g Carbs4 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    15g
  • Carbs
    4g
  • Fiber
    4g

MacroNutrients

  • Carbs
    4g
  • Protein
    15g
  • Fiber
    4g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    2mg
  • Vitamin A
    74mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    110mg
  • Selenium
    14mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp