Steakhouse Mustard Sauce & Sous-Vide Rib Steak

Difficulty:
1/5

Ease of Preparation: Easy

Yield: 4-6 servings

 

Ingredients:

 

Sous-Vide Rib Steak:

  • 1x 32-ounce (1 kg) bone-in rib steak
  • Salt and pepper
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 tablespoons (30 ml) butter, plus more for searing/basting

Steakhouse Mustard Sauce:

  • 2 tablespoons (30 ml) butter (leftover from searing/basting)
  • 1 shallot, minced
  • ¼ cup (60 ml) bourbon
  • 1 ½ cups (360 ml) whipping cream
  • 1 teaspoon (5 ml) honey
  • 1 ½ tablespoons (22.5 ml) grainy mustard
  • 1 tablespoon (15 ml) green peppercorns, drained
  • Salt and pepper
  • 1 tablespoon (15 ml) chopped tarragon

 

  • Baked potato, to serve

 

Method:

 

For the Sous-Vide Rib Steak:

Prepare a water bath and immersion circulator set to 130 F (54 C)

Season the steak all over with salt and pepper. Place it in a vacuum bag along with the thyme, rosemary, and butter, and seal tightly.

Place the bag into the water bath and allow to cook for 2 ½ hours.

Heat a cast-iron over medium-high heat. Remove the steak from the bag and pat dry with paper towels.

Melt some butter in the skillet and sear the steak well on all sides, 1-2 minutes per side, basting with the foaming butter as it cooks.

Transfer the steak to a wire rack and allow to rest while you make the sauce.

 

For the Steakhouse Mustard Sauce:

Reduce the heat under the skillet used to cook the steak to medium and carefully spoon off all but 2 tablespoons (30 ml) of the butter. If the butter left from searing looks too dark, discard it and replace with fresh butter.

Add the shallots and cook for 1 minute.

Carefully add the bourbon, allowing the alcohol to burn off. Bring to a simmer and reduce by half, 3-4 minutes.

Add the cream and honey to the pan and return to a simmer. Allow the mixture to reduce until thickened enough to coat the back of a spoon, 5-6 minutes.

Stir in the mustard and peppercorns and remove the pan from the heat.

Season the sauce with salt and pepper and swirl in the tarragon.

Carve the steak from the bone, slice if desired and serve immediately with the sauce drizzled over, or on the side.