Ribeye Steak with Anchovy Butter and Broccolini

the Breville Test Kitchen

Ribeye Steak with Anchovy Butter and Broccolini

Name: Ribeye Steak with Anchovy Butter and Broccolini
Cook time: 1500 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 beef ribeye steaks - approximately 300g each; ½ tsp kosher salt; 2 tsp oil; 2 tbsp neutral flavored oil; 6 (30 g) anchovy fillets; 1 stick (115g) unsalted butter - chopped, at room temperature; 2 tbsp finely chopped flat-leaf parsley; Grated zest and juice of ½ lemon; ¼ tsp kosher salt; ⅛ tsp ground white pepper; 1 shallot - finely chopped; Pinch of kosher salt; Pinch of superfine sugar; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 3 tbsp extra-virgin olive oil; 1 bunch (150 g) broccolini; 2 tbsp neutral flavored oil - divided; ¼ kosher salt; 2 tbsp water

Cooking this premium cut, sous vide ensures it’s evenly cooked from edge to edge for a melt-in-the-mouth result. Searing at the end produces a delicious crust, topped off with an anchovy butter which has that magic umami touch! Some bright broccolini with a piquant dressing makes this the perfect rounded dish.

The HydroPro™

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35 mins total time

25 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 beef ribeye steaks
approximately 300g each
½ tsp kosher salt
2 tsp oil
2 tbsp neutral flavored oil

For the anchovy butter

6 (30 g) anchovy fillets
1 stick (115g) unsalted butter
chopped, at room temperature
2 tbsp finely chopped flat-leaf parsley
Grated zest and juice of ½ lemon
¼ tsp kosher salt
⅛ tsp ground white pepper

For the dressing

1 shallot
finely chopped
Pinch of kosher salt
Pinch of superfine sugar
2 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp extra-virgin olive oil

For the broccolini

1 bunch (150 g) broccolini
2 tbsp neutral flavored oil
divided
¼ kosher salt
2 tbsp water

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.   You can either place the bagged steaks in the water bath or refrigerate until the water has preheated. 
3
To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your ribeye steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To make the anchovy butter, finely chop the anchovies and place in a medium bowl. Add the butter, parsley, zest, juice, salt and white pepper and mix to combine.  Add the butter, parsley, zest, juice, salt and white pepper and mix to combine.
Tip: This butter is highly versatile, it can be used in pasta, risottos or even on vegetables. Any leftover can be stored in the freezer for up to 3 months.
6
To make the dressing, combine the shallot, salt, sugar, vinegar, mustard and oil in a bowl and whisk to combine.  
7
To prepare the broccolini, trim the broccolini and halve any large stems lengthwise. Place in a large bowl and add 1 tablespoon of the oil and toss to coat, then add the salt and toss to combine. 
8
When the timer signals that the steaks are done, heat a cast iron skillet or heavy-based frying pan over high heat. When the pan starts to smoke, add the remaining oil. Cook the broccolini for 2 minutes on each side, reserving the bowl. Carefully pour the water over the broccolini and cook for 30 seconds, or until the water has evaporated and the broccolini is tender.  
Tip: Beware of the steam as you add the water to the pan! Don’t worry about the steaks- they will hold in the water bath without overcooking.
9
Return the broccolini to the large bowl. Add the dressing and toss to coat. Cover to keep warm. 
Tip: Use as much of the dressing as you like. Any leftover dressing can be stored in the fridge.
10
Wipe out the pan with paper towel, then return to high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry.  
11
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  
12
Transfer the steaks to a plate and serve with the broccolini and some of the anchovy butter.