the Breville Test Kitchen
Turbo Ribeye with Anchovy Butter and Broccolini
the Joule® Turbo Sous Vide
35 mins total time
25 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 x beef ribeye steaksapprox. 10½ oz each
½ tsp kosher salt
2 tsp oil
2 tbsp neutral flavored oil
For the anchovy butter
6 (1 oz) anchovy fillets
1 stick (4 oz) unsalted butterchopped, 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 shallotfinely 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 (5 oz) broccolini- 2 tbsp neutral flavored oil
divided
- ¼ kosher salt
2 tbsp water
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 steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.
- 3
Press Set Time & Temp below 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 step 4.
- 4
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.
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. - 5
To make the dressing, combine the shallot, salt, sugar, vinegar, mustard and oil in a bowl and whisk to combine.
- 6
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.
- 7
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. - 8
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 refrigerator. - 9
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.
- 10
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.
- 11
Transfer the steaks to a plate and serve with the broccolini and some of the anchovy butter.
