Cooking Instructions
1.
In a tray, season
Asparagus (1 2/3 cups)
with
Salt (as needed)
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.
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.
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.
4.
Remove the asparagus from the oven and set it aside in the fridge. Turn off the oven to cool down.
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.
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.
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 (as needed)
. Cook for about 5 minutes. Keep the sauce warm until ready to serve.
8.
Remove the steak from the oven. Use a paper towel to pat dry.
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.
10.
Place the steak and sear for 1 minute.
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.
12.
Allow the steak to rest for 3-5 minutes.
13.
Meanwhile, warm the asparagus on the skillet over medium heat for about 3 minutes.
14.
Slice steak. Serve steak and asparagus with the mustard cream sauce.