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.