Lovin' It Low Carb

The steak is out!! I have eaten the first dish that I cooked in my new SousVide Supreme:

RIBEYE STEAK

How gorgeous is that?

If you don’t know what Sous Vide cooking is, check out my last post about my new SousVide Supreme water oven: Have You Heard of Sous Vide Cooking? If you are interested in further information, visit the SousVide Supreme website, or just google “sous vide”.

For my first Sous Vide cooking adventure, I cooked Ribeye Steak. Here are the vacuum-sealed ribeye steaks before I placed them in the water.

According to the time and temp chart in the owners manual, 134F/56C is recommended for medium rare beef, and the recommended time to cook 2-inch thick ribeye steak is 4-8 hours. I cooked mine at 56C for about 7 hours. This is what one of them looked like in the pouch when I took it out of the water bath.

And here I tried to capture what the meat looked like after I took it out of the pouch. You should be able to see some of the browned outside of the steak, but you can see from the cut edges, that it is pink all the way to the edge!

I chose not to “finish” (sear or saute) the first steak out of my SousVide Supreme. I just ate it exactly as it came out of the pouch. I think it was very good. It was well seasoned… tasty, tender. Very tender, in fact!

It looks like a perfectly cooked medium steak. Since I was trying for medium rare, that means I overcooked it a bit. It was a little bit less juicy than I imagined it would be, but it was moist. This is probably because I was imagining medium rare, which is quite a bit juicier then medium done meat. I was expecting it to be really mouth watering, and it wasn’t. But I also expect to learn from this and do better next time.

It seems that a little trial and error is required to get the meat to come out exactly the way you want it, so I’d say this was a fantastic first try! I had fun. I made a great dinner. It was a very successful first sous vide dish!

And I have some leftover steak, about half of what I cooked, equal to one and a half steaks. So, I’ll get to see how good the leftovers are tomorrow.

Lovin’ It Low Carb
Ramona Denton