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 season. If you can’t find ramps, you can quick pickle other vegetables such as cucumbers, scallions or green beans. They will have a different flavor profile but will still be tasty!
Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and
Heat some oil in a pan over medium to medium-high heat. Add the potatoes and
Add the ramps, apple cider vinegar, water, sugar, and red pepper flakes to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool.
Place heat-proof plates and a platter in an oven set on low.
Take the sous vide bag out of the water bath and remove the meat from the bag. Dry it off thoroughly with a paper towel or dishcloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat.
Place the bone-in ribeye on a serving platter and top with some pickled ramps. Place the fingerling potatoes around the outside of the ribeye then serve.
© 2019 All rights reserved. Published by ISVA.