SOUS VIDE RIBEYE WITH FIG REDUCTION
The coupling of a perfectly cooked ribeye with the flavor of red wine makes for a perfect dinner. Using a sous vide to cook a ribeye ensures that any aspiring home chef keeps this dinner perfect by cooking a flawless medium steak without the possibility of overcooking the centerpiece of this dish. Adding layers of flavor to the perfectly cooked ribeye increases the culinary experience to an event rather than just an average dinner. In this video I pair a perfectly cooked and seared ribeye with a reduction of figs, chianti and balsamic vinegar that will provide your nose and palate with an experience you won't soon forget. Watch how I use my sous vide to prepare a perfectly cooked ribeye that I complement with a fig, chianti and balsamic reduction in Episode 67 of POV Italian Cooking at https://youtu.be/uH2QSPnwN3k
Provided by POV_Italian_Cooking
Categories European
Time 1h30m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Watch video at https://youtu.be/uH2QSPnwN3k to see how this dish is made.
- prepare sous vide by warming water to 135 degrees.
Nutrition Facts : Calories 998.6, Fat 56.5, SaturatedFat 24.2, Cholesterol 169.5, Sodium 199.6, Carbohydrate 58, Fiber 6.6, Sugar 47.2, Protein 42
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