the Breville Test Kitchen
Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
the Joule™ Turbo Sous Vide
35 mins total time
15 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 beef ribeye steaksapprox. 300g each
½ tsp kosher salt
2 tsp oil
2 tbsp neutral flavored oilto sear
For the blue cheese butter
1 stick (115g) unsalted butterchopped, at room temperature
115 g firm blue cheesecrumbled
- ½ tsp kosher salt
For the toasted walnuts
⅓ cup (35 g) walnuts- 1 tsp oil
- ¼ tsp kosher salt
For the dressing
1 small shallotfinely chopped
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey- 1 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
Pinch freshly ground black pepper
For the roasted green beans
450 g green beanstrimmed
- 1 tbsp neutral flavored oil
- ¼ tsp kosher salt
Instructions
- 1
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 liters) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel. - 2
Place the steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.
- 3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 4
To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 175°C, for 7 minutes and press Start. Meanwhile, continue to the next step.
- 5
Place the butter, blue cheese and salt in a medium bowl and mix to combine.
Tip: This butter is highly versatile, it can be used in mac n' cheese, risottos or even on vegetables. Any leftover, can be stored in the freezer for up to 3 months. - 6
Combine the walnuts, oil and salt in a roasting pan. Once preheated, air fry for 7 minutes, or until golden. Transfer to a small bowl. Reserve the roasting pan. Allow the walnuts to cool, then coarsely chop. Meanwhile continue to the next step.
- 7
Place the shallot, vinegar, mustard, honey, oil, salt and pepper in a medium bowl and whisk to combine.
- 8
Increase the oven temperature to 200°C. Add the beans to the roasting pan, then add the oil and salt and turn to combine.
- 9
Once the oven has preheated, cook the beans for 12 minutes, turning the beans halfway through cooking. Meanwhile, continue to the next step.
- 10
When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on 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
Add the beans and walnuts to the dressing and toss to combine.
- 13
Transfer the steaks to a plate, top with some blue cheese butter and serve with the green beans.