Sous Vide Grilling by Jason Logsdon

Author:Jason Logsdon [Logsdon, Jason]
Language: eng
Format: epub
Publisher: Jason Logsdon
Published: 2011-12-16T22:53:08+00:00

Smoky Ribeye with Spicy Sweet Mint Glaze

Time: 2 to 8 Hours

Temperature: 131°F / 55°C

Serves: 2

For the Steak

1-1 ½ pounds ribeye steak

½ teaspoon chipotle powder

½ teaspoon powdered thyme

½ teaspoon sweet paprika

Salt and pepper

For the Glaze

4 tablespoons mustard, preferably Dijon

1 ½ tablespoons bottled horseradish

6 mint leaves

3 tablespoons honey

Salt and pepper

These steaks combine the smoky-heat of chipotle peppers with the sharp bite of horseradish and mustard. These flavors work great with ribeye steaks because the richness of the fat helps to cut the heat. They can also be used with other tender cuts of steak or even help spice up chicken breasts or pork chops. They are great when served with some pureed sweet potatoes or sweet corn on the cob.

Pre-Bath

Preheat the water bath to 131°F / 55°C.

Sprinkle the chipotle powder, thyme, and paprika on the steaks then salt and pepper them. Add to the sous vide pouches, seal and place in the water bath. Cook the steaks for 2 to 8 hours.

Finishing

Preheat a grill to high heat.

Whisk together all the glaze ingredients in a small bowl and set aside. Remove the steaks from the sous vide pouches and pat dry. Coat the steaks with the glaze and quickly grill for 1 to 2 minutes per side, brushing on more glaze when you turn them. Remove from the heat and serve.

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