Rib-Eye Steak and Mushroom Risotto

For a special night in, let your sous-vide deliver perfectly-cooked rib-eye steak, paired deliciously with a buttery mushroom-chive risotto.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 34 mins
• Total Time: 2 hr 49 mins
• Calories: 549 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon canola oil
• 3 tablespoons olive oil, divided
• sea salt to taste
• freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh chives
• 1 (16 ounce) package cremini mushrooms, thinly sliced
• 2 (8 ounce) boneless rib-eye steaks
• 1 (16 ounce) package white mushrooms, thinly sliced
• 3 shallots, diced
• 6 cups low-sodium chicken broth, divided
• 0.25 cup butter
• 0.5 cup dry white wine
• 1.5 cups Arborio rice

Recipe Instructions

Step 1

Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.

Step 2

Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.

Step 3

Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.

Step 4

Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.

Step 5

Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.

Step 6

Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.

Step 7

Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

Step 8

Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.