Sous vide rib-eye steak cooked in Café de Paris butter

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Luke Holder serves up a sous vide rib-eye steak recipe, poached in a generous lump of Café de Paris butter before searing in a hot pan for a caramelised exterior. Served with some simple broccoli, this is a steak dish to remember.

First published in 2017

Ingredients

Metric

Imperial

Sous vide steaks

  • 4 rib-eye steaks

Café de Paris butter

Tenderstem broccoli

Equipment

  • Vacuum bags 4
  • Bar sealer
  • Water bath

Method

1
To begin, make the Café de Paris butter. Whisk the butter until light and fluffy then add the dried spices, anchovy fillets and zests. Slowly add the tomato sauce and mustard. Once incorporated add the rest of the wet ingredients. Once all are homogenised add the herbs, capers and garlic
2
Mix lightly then roll into a long log. Wrap in cling film and place in the fridge to set
3
Preheat a water bath to 55°C
4
When the butter is set, place each steak in a vacuum bag with 50g of the butter. Seal with a bar sealer and cook in the water bath for 20 minutes
5
After this time, remove the steak from the bags and pat dry. Fry the in a hot pan for 3 minutes on each side to caramelise then set aside to rest
6
Cook the broccoli in salted boiling water until tender, then drain
7
Slice the steaks and serve with the broccoli on the side
First published in 2017

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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