Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe

I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some garlicky kale. It comes together really quick but is still full of great flavor.

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Note: You can learn more about turkey from my How to Sous Vide Ribeye Steak article or view all my Sous Vide Steak articles.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe

  • Published: June 19, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Ribeye with White Bean Puree and Garlic Kale

Sous vide ribeye charred raw v
  • For the Sous Vide Ribeye

  • 1 to 2 pounds ribeye (450g to 900g)
  • For the White Bean Puree

  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper powder
  • 2 teaspoons dried orange peel
  • Leaves from 8 to 10 sprigs of thyme
  • 1/4 cup chicken stock
  • 2 cups cooked white beans
  • Juice 1/2 lemon
  • 2 tablespoons heavy cream
  • For the Garlic Kale

  • 1 bunch kale, washed and chopped
  • 5 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sherry vinegar
  • To Assemble

  • Cherry tomatoes, halved
  • Fresh thyme leaves
  • Sea salt

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Cooking Instructions for Sous Vide Ribeye with White Bean Puree and Garlic Kale

For the Sous Vide Ribeye

Preheat the water bath to 131°F (55°C).

Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.

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For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the White Bean Puree

Heat some oil in a pan over medium heat. Add the onion and cook until it has softened. Add the garlic, paprika, chipotle powder, orange peel, and thyme then cook until the garlic has softened. Add the chicken stock and white beans then bring to a simmer. Cook until the beans are very tender, about 10 minutes. Remove from the heat and let cool.

Once the cooked white bean mixture has cooled, stir in the lemon juice then puree it well. Add the cream and puree to mix.

For the Garlic Kale

Heat some oil in a pan over medium heat. Add the kale, garlic, ginger, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed.

To Assemble

Take the sous vide bag out of the water bath and remove the ribeye from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat. Slice the ribeye.

Sous vide ribeye morel scapes searing

Place the white bean puree on a plate then add the garlic kale next to it. Place the slices of ribeye on top. Add the cherry tomatoes around the outside. Sprinkle with the thyme leaves and sea salt then serve.

Nutritional Information for Sous Vide Ribeye with White Bean Puree and Garlic Kale

  • Calories: 324
  • Fat: 6g
  • Protein: 36g
  • Carbohydrate: 32g
  • Fiber: 7g
  • Sugar: 3g
  • Cholesterol: 79mg

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All tags for this article: Sous Vide, Sous Vide Beef , Sous Vide Ribeye , Sous Vide Ribeye Steak, Sous Vide Steak

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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