Sous Vide Ribeye Steak Diane
This is a wonderful resurrection of a classic dish. Traditionally, the meats were pretty flat or hammered thin so the cooking time wasn't too long. With the Anova Precision Cooker, I can cook a thick...
Ingredients
- 2 (8- to 10-ounce) boneless ribeye steaks
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons Cognac
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
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