Sous Vide Snake River Farms Ribeye Filets with Balsamic Vinegar and Red Wine Sauce/Reduction

Ever wonder how the magazines and high end dinning restaurants get a perfect medium rare EVERY time?

In some cases, they cook with a tool call a sous vide.  Yep, I bet you're thinking like me the first time I came across those two words.  "What the heck is that".  It's a fancy French name that means "under vacuum" and pronounced sue-veed.  It's the process of vacuum sealing a bag then cooking to a precise temperature.  The accuracy of cooking is almost impossible replicate under other cooking techniques, other than sous vide.  

For this recipe, I'll be using my Anova sous vide (bluetooth version) and will be sous videing a couple ribeye filets from Snake River Farms.  To get a nice color appearance, I'll sear these steaks very quickly using my medium Big Green Egg and a Lodge Cast Iron Skillet (10.25").  Get your skillet HERE.  

If you've thought about getting a sous vide, click this link HERE to get yours from Amazon.  You'll be glad you did!


Anova Sous Vide
Lodge Cast Iron Skillet
Big Green Egg


Two SRF Ribeye Filets


1 cup red wine
1/2 cup good balsamic vinegar
3-4 tablespoons brown sugar (start with 1 tablespoon and add based on desired sweetness, I was going for sweet)
2 tablespoons unsalted real butter
salt and pepper to taste

Butter Bath:

Canola oil
2-3 tablespoons unsalted butter
1-2 cloves fresh garlic


1 - Take thawed meat from packaging and dry well.  You can place in your fridge a day before uncovered to dry out well if desired.

2 - Setup your sous vide and set temp to 129°

3 - Add meat to a zip lock bag.  Salt and pepper the meat and apply some butter to each.  Using water pressure technique to remove air in bag, seal the bag, and let set in the water bath for 90 min for 2" piece of meat.  You have a thinner piece, then maybe go 60 min.


4 - Heat small to medium sauce pan to medium-high and heat and add red wine, vinegar, and brown sugar.  Let that thicken/reduce for about 10 minutes.  The consistency you are looking for is like syrup.  Take a spoon and dip in the sauce.  On the back side of the spoon, run your finger down the middle.  If nothing runs into the middle where you ran your finger, it's a tight sauce and ready to add butter.  If the sauce doesn't do the above, keep reducing.  Adding the butter at the end gives your sauce added richness and sheen.

5 - By this time the steaks are likely done.  Remove from zip lock bag and pat dry.  I'ts probably a good idea to have the grill ready by this time if you're finishing on a grill.  If inside, you can preheat your cast iron pan now.

6 - In my case, I browned mine on the medium Big Green Egg.  I got my Egg up to around 450°-500°.  I had the CI pan on the Egg when lit for even warming/pre heat.  That way the heat will not shock the pan.  Once hot, I added some canola oil and then placed the ribeyes in the pan when the pan was smoking and oil was dancing.  Press firmly on the meat to make a good contact to optimum color and sear.

7 - Sear roughly one minute for each side.  Remember, it's cooked already, you're just giving it color!

8 - After the first flip, I added the butter and garlic and began spooning the melted browned butter over the meat.  After about a min, I pulled the meat and let rest for 5 minutes.

9 - Plated and served mine over a bed of organic greens of baby spinach, arugala, and baby kale.  Dressing was a simply red wine vinegar and olive oil with salt and pepper.  The star is the steak on this plate!

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