Cooking Instructions
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Step 1
In a tray, season
Asparagus (1 2/3 cups)
with
Salt (1/4 tsp)
and 1/8 tsp of the
Freshly Ground Black Pepper (1 tsp)
. Place asparagus in the sous vide bag and add
Unsalted Butter (2 Tbsp)
. Seal the bag with a vacuum sealer.
Step 2
Bring asparagus to the oven on the middle rack. Turn on the oven to Air Sous-Vide mode at 185 degrees F (85 degrees C). Cook for 30 minutes.
Step 3
In a tray, rub the
Boneless Ribeye Steak (1)
with
Salt (1 tsp)
and 1 tsp of pepper. Place the steak in the sous vide bag. Add
Fresh Thyme (2 sprigs)
,
Fresh Rosemary (2 sprigs)
, and
Garlic (2 cloves)
. Seal the bag with a vacuum sealer.
Step 4
Remove the asparagus from the oven and set it aside in the fridge. Turn off the oven to cool down.
Step 5
Bring steak to the oven on the middle rack. Set the oven temperature to 130 degrees F (55 degrees C). Cook for 1 hour 30 minutes.
Step 6
Make the sauce. In the saucepan over medium heat, add
Butter (2 Tbsp)
and
Garlic (1 clove)
, cook for 2 minutes or until fragrant.
Step 7
Add
Heavy Cream (1/2 cup)
,
Dijon Mustard (2 Tbsp)
,
Fresh Thyme Leaves (1 tsp)
, 1 tsp of
Lemon Zest (1)
, and
Ground Black Pepper (1/4 tsp)
. Cook for about 5 minutes. Keep the sauce warm until ready to serve.
Step 8
Remove the steak from the oven. Use a paper towel to pat dry.
Step 9
In the cast-iron skillet, heat the
Canola Oil (1 Tbsp)
over high heat for about 1 minute or until there is smoke from the skillet.
Step 10
Place the steak and sear for 1 minute.
Step 11
Then flip the steak. Add
Unsalted Butter (2 Tbsp)
, thyme sprig, and garlic from the sous vide bag. Once the butter is melted, begin basting the steak for 1-2 minutes.
Step 12
Allow the steak to rest for 3-5 minutes.
Step 13
Meanwhile, warm the asparagus on the skillet over medium heat for about 3 minutes.
Step 14
Slice steak. Serve steak and asparagus with the mustard cream sauce.
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