Sous Vide Steak with Gorgonzola Sauce

Sous Vide

Sous vide cooking involves vacuum sealing your food and then putting it in a temperature controlled water bath. Since the water bath is controlled, the food is cooked to a precise temperature and cannot be overcooked. So in todays case, I was able to perfectly cook my steak to medium-rare while leaving it unattended for about an hour while I made side dishes and played with the toddler.

Once the steak was cooked to medium rare and I was ready for it, I removed the vacuum bag from the water bath, patted dry with paper towels, and then topped with salt, butter, and thyme to broil so I wouldn’t miss out on that amazing sear a steak would normally have. It was fabulous and ridiculously tender thanks to the precision cooker and cut of steak.

Gorgonzola Sauce

Now obviously I had a lot of extra tools and gadgets to cook the steak sous vide. I’ve built all these tools up over a few Christmas holidays and I love them but what took this dinner to the next level and really made it feel like I was spoiling myself, was the gorgonzola sauce. The sauce was thick and creamy with a bit of a nutty flavor from the gorgonzola cheese and nutmeg. No matter how you cook your steak (or potatoes) I would recommend adding this sauce to the final plate.

IMG_1677IMG_1678IMG_1689IMG_1877IMG_1878IMG_1879IMG_1700

Gorgonzola Sauce

Prep: 2 minutes
Cook: 10 minutes
Stovetop
Yield: ~ 1 cup

  • 1 1/3c. Dry white wine
  • 1 1/3c. Heavy cream
  • 3/4c. Gorgonzola cheese crumbles
  • 1c. Parmesan cheese
  • 1/4tsp. Nutmeg
  • Salt TT

  1. Over medium-high heat add the white wine to a shallow pan and reduce by 1/2.
  2. Slowly whisk in the heavy cream and bring to a simmer.
  3. Whisk in the gorgonzola and parmesan until melted.
  4. Mix in the nutmeg and salt TT.
  5. Allow sauce to simmer until it has reduced and thickened.
  6. Pour over anything and everything and enjoy!

Steps for sous vide steak

  1. Bring water bath to desired temperature (the temperature you want your steak to be finished at). I set my precision cooker to 131.5 since the broil at the end will cook it a bit further.
  2. Salt and pepper steak then seal in a vacuum bag.
  3. Add vacuum bag to the water bath and allow to cook for at least 45minutes.
  4. Open the vacuum bag and blot dry the steaks.
  5. Top with salt, butter, thyme or other herbs of your choice.
  6. Broil until seared.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s