Bone-In Ribeye with Pickled Ramps and Fingerling Potatoes

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 131°F (55°C) for 2 to 4 hours

Recipe by Jason Logsdon, Amazing Food Made Easy, ISVA President

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!

Ingredients

For the Sous Vide Ribeye

  • 1 to 2 pounds bone-in ribeye (450 to 900 grams)

For the Fingerling Potatoes

  • 7 to 10 fingerling potatoes, cut in half lengthwise

For the Quick Pickled Ramps

  • 1 to 2 bunches ramps, cleaned and trimmed
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • ¼ teaspoon red pepper flakes

Method

For the Sous Vide Ribeye

Preheat the water bath to 131°F (55°C).

Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.

For the Fingerling Potatoes

Heat some oil in a pan over medium to medium-high heat. Add the potatoes and cook until tender, 10 to 20 minutes, stirring occasionally. Remove from the heat.

For the Quick Pickled Ramps

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.

To Assemble

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.