Turbo Bone-In Ribeye Steak, Delmonico-Style

Instructions

• 1

  Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) 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 steak in a large vacuum seal bag. Add the salt and oil and seal under full vacuum, according to the manufacturer’s instructions.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steak(s). Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo. 

• 4

  When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 

• 5

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for a couple of minutes. Repeat as necessary to cook all steaks. 

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 6

  Transfer the steak to a serving board or plate. Slice and sprinkle with sea salt and freshly ground pepper.