Nom Nom Paleo

Sous Vide Gigantic Grass Fed Cowboy Chops (Bone-In Rib Eye)

Pin It

Sous vide is the BEST way to cook super-big, bone-in rib eye steaks. You end up with perfectly cooked beef and no risk of wasting your hard-earned moola. These steaks are expensive, yo! Plus, you can cook these steaks ahead of time and keep them in the fridge or freezer until you’re ready to sear them off. If you’re a visual learner, watch this video.

(If you’re brave and want to grill these monster steaks the conventional way follow these instructions from Serious Eats. Good luck and may the force be with you.)

Here’s what I gathered to feed 6-8 people:

  • 2 grass fed, bone-in rib eye steaks (approximately 2 pounds each)
  • Kosher salt
  • Freshly ground pepper
  • Tabil seasoning (or insert your favorite dry rub)

Here’s how I made the chops:

I followed the same steps as when I sous vide normal-sized rib eye steaks but since these puppies are so ginormous, I couldn’t resist taking some pictures.

I seasoned the chops LIBERALLY with salt, pepper,and Tabil seasoning

…and vaccuum sealed them. I stored them in the fridge for at least an hour (up to 24 hours) so the salt could do its magic…

…before I dunked the packets in the SousVide Supreme set at 130 F for medium rare.

I let the steaks cook for 8 hours and then transferred them to an ice bath for an hour before storing them in the fridge. If you’re eating the steaks immediately, you can skip the chilling and go straight to the searing.

When I was ready to serve the steaks, I reheated them in the SousVide Supreme (set at 130 F) for about 45 minutes. I took the chops out of the water oven, dried them off…

…sprinkled on additional seasoning/salt, and seared them in a couple tablespoons of ghee over high heat in a cast iron skillet (2 minutes per side). Alternatively, you can throw the steaks on a hot grill to char them.

I took out my kitchen torch to char the sides of the steak and even out the browning.

Don’t these Flinstone-sized chops look tasty?

See? They’re perfectly pink…

 from edge to edge!

Paleo Eats: 2/13/11

Pin It

Tonight’s my hump day so I only have three more nights to work after tonight. Slowly but surely I’m eeking through this workweek. What’d I pack for my meals? I thought you’d never ask!

Here’s what I gorged on from midnight to midnight:

The first snack of the night was a can of sardines.

This imported brand has fancy packaging but my fishies had a few too many scales on them. Scales make me angry.

My “lunch” box was filled with leftover tandoori chicken, sauteed spinach and bacon, and winter squash puree.

To settle my grumbly stomach, I snacked on some macadamia nuts and coconut flakes at 4:00 a.m.

My last meal at work was a box of leftover kebabs and nuked green beans.

You know how there are some leftovers you look forward to eating again? Charred meats make me smile.

After work, I came home and hung with my family. An hour later, I met up at the Mountain View Farmer’s Market with my new CrossFit buddy, Erin. Even though I picked up my vegetable CSA box yesterday, I still bought a ton of produce and a couple boneless pork roasts to boot. Once you go Paleo, you can never have too many veggies and meat. Plus, my hubby set up our new chest freezer so I’ll be hoarding animal parts from here on out.

After snoozing the afternoon away, I woke up and made some chow for the family. I know it seems like I love to cook but sometimes it’s a real pain in the ass getting a Paleo meal on the table. Luckily, tonight’s dinner required minimal prep work and still turned out tasty. I didn’t even take out a knife and cutting board to chop stuff up. And it was on the table after only 40 minutes of me slowly puttering around the kitchen. Really.

I grilled up some Tabil-seasoned grass fed rib eye steaks

Tabil-seasoned sauteed shrimp

…and roasted broccoli.

Here’s my plate of surf ‘n turf:

Grilled Grass Fed Rib Eye Steaks

Pin It

Grass fed rib eye steaks cost beaucoup bucks so the last thing you want to do is waste your hard-earned cash by overcooking them. This dish is super-fast and tasty provided you follow these simple rules:

  • Salt your meat ahead of time. A day or two ahead if you remember but a minimum of 30 minutes if you don’t. Per acclaimed SF chef Judy Rodgers, salting early seasons the beef all the way through and it’ll be more moist and tender.

  • Always bring your grass fed steaks up to cool room temperature before cooking. That means taking them out of the fridge 45 minutes to an hour before you cook them.
  • If the steaks are thicker than 1-inch, your best bet is to cook them sous vide and then sear them. Serious Eats has a primer on this method here. No SousVide Supreme? Hack a sous vide contraption yourself!
  • If your steaks are thin (less than 1 inch thick) sear them on a hot greased grill or grill pan for about 2-3 minutes on each side undisturbed. You can snip the edge with a pair or scissors to keep them from curling up. Grass fed steaks are very lean so you gotta eat them rare or medium rare or they’ll taste like leather. You should aim for an internal temperature of 125F (medium rare).

  • If you cook the steaks in a pan or on a grill, you must let the meat rest for at least 10 minutes before serving it. This resting time will ensure the steak stays juicy and moist. Don’t believe me? The geeks at Serious Eats proved it in their Food Lab and you can read about it here.

  • Last but not least, don’t expect grass fed rib eye to taste like a well-marbled corn fed rib eye steak. It’ll be tougher but it’s also beefier and delicious (as long as you follow the above rules).

Dinner In An Hour: Sous Vide Organic Rib Eye Steak, Mash,Green Beans, & Gravy

Pin It

Think serving steak with all the fixings is hard to do on a weeknight? Think again! With a little sous vide magic and pre-planning, I managed to get dinner on the table in under an hour. That sound you hear? It’s me patting myself on the back.

Here’s how I tackled dinner:

When I got home from work this morning, I took out a couple of Costco purchased organic beef rib eye steaks from the fridge. I dried the meat with paper towels, seasoned with Sagemary finishing salt and freshly ground black pepper…


…and vacuum sealed them.


Okay — these babies aren’t grass fed, but I wanted to try them out because they were reasonably priced and I miss the unctuous, fatty taste of grain fed beef.

I heated the SousVide Supreme to 129 F and plopped in my two steaks. I was going to let them bathe until I woke up at 5:00 p.m (~ 8hours).

I also vacuum sealed some Dukka-seasoned pork chops…


…and Tabil-seasoned chicken breasts.


I was going to put these packets in the SousVide Supreme after I took out the steaks in the evening.

Then, I took a Lunesta and conked out. (Lunesta is badass but it leaves a terrible taste in your mouth when you first swallow it…)*

When I woke up in the evening, I assembled the ingredients to make herb gravy


…with sautéed mushrooms and leeks.


I dumped the broth, onions, dried thyme, and garlic into a small saucepan and simmered everything for about 30 minutes.

In the meantime, I steamed some cauliflower florets and garlic to make garlic cauliflower mashed “potatoes.” When they were softened, I pureed them in the Cuisinart with some extra virgin olive oil, grated nutmeg, Kosher salt, and freshly ground black pepper. 


I also dumped a pound of trimmed green beans into my Corningware and nuked them until tender. When they were done, I tossed on some extra virgin olive oil, Kosher salt, and freshly ground black pepper.


With my veggies out of the way, I focused my attention on the main event: THE MEAT. I took the steaks out of the SousVide Supreme and dried them. After heating a couple tablespoons of lard in my 12-inch cast iron skillet, I seared the steaks…


…for 2 minutes on each side. Look at that nice char!


After I plated the steaks…



…I threw the sliced leeks and mushrooms into the cast iron skillet and sautéed them with some salt and pepper.  By this time, the herb gravy was ready to be pureed, so I dumped the contents of the saucepan into the Vitamix and blitzed the sauce for 30 seconds. When the mushrooms were nice and browned, I poured in the herb gravy and let it simmer for a few minutes.


Voila! Here’s my steak dinner with three side dishes — all done in about an hour.


Costco’s organic steaks tasted pretty good. I always get better results from my SousVide Supreme when I use grain-fed cow parts. Don’t worry; I chased it down with a shot of fish oil.

*UPDATE 3/22/13: I don’t use Lunesta anymore or any other prescription sleep aid. This post was from more than 2 years ago and my daytime sleep routine has improved a lot.