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Rib-Eye Steak and Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
154 minutes
Total Time:
179 minutes
Indulge in tender sous-vide rib-eye steak with creamy mushroom-chive risotto for a luxurious meal at home.
Ingredients:
  • salt and ground black pepper to taste
  • 2 (8 ounce) boneless rib-eye steaks
  • 1 tablespoon canola oil
  • 3 tablespoons olive oil, divided
  • 1 (16 ounce) package white mushrooms, thinly sliced
  • 1 (16 ounce) package cremini mushrooms, thinly sliced
  • 3 shallots, diced
  • 3 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 6 cups low-sodium chicken broth, divided
  • 0.25 cup butter
  • 2 tablespoons finely chopped fresh chives
  • sea salt to taste
Instructions:
  • Preheat your sous vide cooker to 132°F (56°C) in a water bath following the manufacturer's guidelines.
  • Season the steaks generously with salt and pepper, then place them in a vacuum-seal or heavy-duty freezer bag. Seal the bag securely before immersing it in the water bath. Set a timer for 2 hours to achieve perfect tenderness.
  • Take the steaks out of the bag and place them on a plate lined with paper towels. Gently pat them dry on both sides.
  • In a hot skillet, with the oil shimmering, sear the steaks until beautifully browned on both sides, flipping every 15 to 30 seconds for about 90 seconds in total. Transfer the steaks to a plate, allowing them to rest for 10 minutes before thinly slicing against the grain.
  • In a large, heavy saucepan over medium-high heat, sauté white mushrooms and cremini mushrooms in 2 tablespoons of olive oil until soft, approximately 3 minutes. Transfer mushrooms and their juices to a bowl.
  • In the same saucepan, gently heat the remaining olive oil over medium-low heat. Add shallots and garlic and sauté until shallots are tender, about 3 minutes. Stir in rice and increase heat to medium. Cook until rice is lightly golden with nearly translucent edges, about 3 to 4 minutes.
  • Stir in the wine, cook until absorbed, about 6 minutes, then add 1/2 cup chicken broth, stirring until absorbed for 3 minutes. Continue adding broth gradually, stirring continuously until rice is creamy yet firm, about 15 to 20 minutes.
  • Take the risotto off the heat and mix in mushrooms with their juices, butter, chives, sea salt, and freshly ground pepper. Serve the risotto on a plate with steak strips beside it.

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