Chef Jordan Cox shares his ribeye recipe prepared in the sous vide style

Jordan Cox, The Peninsula Club’s Executive Sous Chef, recently shared in Over Yonder Magazine that one of his favored methods of cooking is the sous vide style. This French cooking style has recently become popular with aspiring home chefs and is a creative choice for cooking your holiday lamb or brisket.

If you’re not familiar with sous vide, it’s a process that seals food in an airtight container (usually a vacuum-sealed bag) and cooks it in a water bath at a precisely controlled, low temperature for an extended period of time. An immersion circulator placed in the pot maintains the water at a constant temperature and continually circulates the water around the meat. Circulators can be purchased at Sur la Table and range in price from $129.95 to $249.95 for in-home use.

Pork, lamb, and tougher meats, such as steak, are traditional choices for sous vide cooking because the process breaks down the protein, tenderizing the meat and allowing it to fully absorb the seasoning.

After cooking, meats can be quickly seared to create the crisp, charred, or caramelized surface of your choice. Here’s one of Chef Cox’s favorite sous vide recipes.

Ribeye steak recipe

Ingredients

1 piece of whatever size ribeye you want

Salt

Black pepper

3 tablespoons of real butter

Procedure

Set immersion circulator to desired temperature

Rare: 120 degrees

Medium rare: 127 degrees

Medium: 135 degrees

1. Place all ingredients in a gallon freezer bag.
2. With your bag still open. carefully place the bag into the water and remove all the air from inside the bag, making sure all ingredients are submerged.
3. Leave the bag open and clip it to the side, making sure no water gets into the bag.
4. Cook for 1 hour in desired water bath temperature.
5. Remove from bag and dry off very well.
6. Sear until dark golden brown on both sides in a cast iron pan, roughly 1 minute on each side.