Sous Vide Wagyu Ribeye Steak With Potatoes
A beautiful Wagyu ribeye steak is lightly seasoned with salt and pepper then gently cooked Sous Vide. The steak is seared in its own fat and served with creamy Yukon Gold potatoes.
Ingredients
- 1 lb Wagyu ribeye steak
- 2 tsp salt
- 2 tsp black pepper
- 1.5 lbs baby Yukon Gold potatoes
- 1 tablespoon Seasoned Salt Morton's or Lawry's
Instructions
- Trim the Wagyu steak of excess fat around the edges and RESERVE.
- Season the steak lightly with salt and pepper on both sides.
- Seal the steak in a vacuum seal bag.
- Use an immersion water heater to heat a pot of water to 130F.
- Immerse the bagged steak into the Sous Vide water bath and simmer for two hours.
- While the steak is cooking in the Sous Vide water batch place the potatoes into a different pan.
- Cover the potatoes with water and add the Seasoned Salt.
- Bring the potatoes to a boil then reduce to a simmer for 15-20 minutes until tender.
- Drain the potatoes and reserve.
- Place the fat trimmings into a cast iron skillet and heat over Medium heat, stirring often, to render the fat.
- After two hours remove the Wagyu ribeye from the Sous Vide bag and pat dry with paper towels.
- Heat the cast iron skillet to High until the melted fat begins to smoke.
- Add the steak to the skillet and sear for 90 seconds.
- Flip the steak and sear for 30 seconds.
- Remove the steak from the skillet and allow to rest.
- Place the boiled potatoes into the skillet with the Wagyu fat.
- Use a spatula to smash each potato into a disk.
- Sear the potatoes for two minutes per side.
- Slice the Wagyu ribeye thinly and serve with the seared potatoes.
Notes
Make sure you are cooking a steak from a 100% full-blooded Wagyu cow. There is a lot of beef that is marketed as "American Wagyu" that is a 50:50 cross with Black Angus.