Twin Cities food blogger greens & chocolate shares her recipe for perfectly cooked, sous vide rib-eye steaks.

Before hearing about sous vide from friends, I never really understood how it works. After some research, I realized it’s actually quite simple, and it has quickly become my favorite way to perfectly cook a steak. So let me break it down for you.

Basically, sous vide is the process of placing food in a vacuum-sealed container and cooking it in water.

I admit, this doesn’t sound very appealing. What IS appealing, however, is how precise and accurate you can get your food to cook. This is particularly great when cooking steak because not only can you get it to the exact doneness that you prefer, but it’s cooked to that temperature evenly throughout the steak.

Of course, no one really wants to eat a steak that has been completely cooked in water. The best way to solve that problem is to heat your grill or grill pan to high and sear the steak for a minute on each side to get the sear marks and grill flavor.

In this recipe, I kept the sous vide process and seasoning super simple. Salt and pepper and a couple cloves of garlic are all the steak really needs. If you want to get a little fancier, you can throw a few sprigs of herbs into the vacuum sealed bag with the steaks, but it’s definitely not necessary.

During the last half hour of the steaks cooking, you’ll prepare some sautéed mushrooms and a gorgonzola cream sauce, both of which could not be easier.

These sous vide rib-eyes would be the perfect way to impress dad this Father’s Day. You’ll wow him with an amazing steak, and he’ll love hearing about this new way to cook meat. Paired with his favorite beer or beverage, what more could he ask for?!