Bone-In Ribeye with Pickled Ramps and Fingerling Potatoes

Preparation info
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Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

By Mike La Charite and Jason Logsdon

Published 2019

  • About

Ribeye is definitely my favorite cut of meat. It’s a fatty, flavorful and tender cut that melts in your mouth. I often just grill my ribeyes (and if you prefer that method go right ahead and the pickled ramps and fingerling potatoes will still work great with it!), but sometimes I turn to the ease of sous vide, especially for thicker steaks.

The acidity from the pickled ramps pairs wonderfully with the fatty ribeye. They are also a great way to preserve the “over too quickly” ramp s