Ribeye Tagliata

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, then and add the oil and garlic. 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 prepare the salad, place the arugula, tomatoes and parmesan in a large bowl. Season with salt and pepper. Drizzle with the olive oil and toss to combine.

• 6

  When the timer signals that the steaks are done, heat a cast iron skillet or heavy-based frying pan over 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.

• 7

  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. Meanwhile, place the lemon, cut-side down in the pan and cook for 1 minute, or until charred.

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 8

  Thinly slice the rib eye and serve with the arugula salad and a squeeze of the charred lemon.