Prepare to elevate your culinary skills with a restaurant-quality dish that transforms the lean, rich flavors of bison into a mouthwatering masterpiece. This sous vide bison ribeye with peppercorn sauce isn't just a meal—it's a gastronomic journey that promises tender, perfectly cooked meat with a luxurious sauce that will make your taste buds dance with excitement. Whether you're a cooking enthusiast or a home chef looking to impress, this recipe is your ticket to a truly extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 bison ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon crushed peppercorns
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Begin by preparing your sous vide water bath. Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 129°F (54°C) for medium-rare doneness, or adjust according to your preferred doneness level.
- While the water is heating, season the bison ribeye steaks generously with salt and freshly cracked black pepper on both sides. Make sure to rub the seasoning into the meat for even coverage.
- Once the water has reached the desired temperature, place each seasoned steak into a separate vacuum-seal bag. If you do not have a vacuum sealer, you can use resealable freezer bags, removing as much air as possible before sealing.
- Submerge the bags in the water bath, ensuring that they are fully submerged and not floating. Cook the steaks for 2 hours. During this time, the steaks will cook evenly and become tender.
- After 2 hours, carefully remove the bags from the water bath. Take the steaks out of the bags and pat them dry with paper towels. This step is crucial for achieving a good sear.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Once the oil is hot, add the bison ribeye steaks to the skillet. Sear each steak for about 1-2 minutes on each side, or until a nice brown crust forms. Avoid overcrowding the pan; you may need to do this in batches.
- While the steaks are searing, prepare the peppercorn sauce. In the same skillet, after removing the steaks, reduce the heat to medium and add the crushed peppercorns. Toast them for about 30 seconds until fragrant.
- Pour in 1 cup of heavy cream and stir to combine, scraping up any brown bits from the bottom of the skillet. Allow the sauce to simmer for about 5 minutes, or until it thickens slightly.
- Stir in 1 tablespoon of Dijon mustard and mix well. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Once the steaks are seared and the sauce is ready, plate the bison ribeye steaks and generously spoon the peppercorn sauce over them. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Tips
- Temperature Precision: Bison is leaner than beef, so be extra careful with cooking temperatures. Use a reliable sous vide device to ensure exact doneness.
- Pat Dry for Perfect Sear: After sous vide cooking, thoroughly dry the steaks to achieve a beautiful golden-brown crust without steaming the meat.
- Peppercorn Sauce Secrets: Toast the peppercorns briefly to enhance their flavor before adding cream, which will intensify the sauce's depth.
- Choose Quality: Select fresh, high-quality bison ribeye from a reputable butcher for the best results.
- Rest Your Meat: Allow the steaks to rest for a few minutes after searing to redistribute the juices and ensure maximum tenderness.
- Equipment Matters: If you don't have a vacuum sealer, use the water displacement method with zip-lock bags to remove air effectively.
Nutrition Facts
Calories: 885kcal
Carbohydrates: 6g
Protein: 53g
Fat: 72g
Saturated Fat: 36g
Cholesterol: 210mg
