Thick cut rib steak bone in

A nice juicy thick cut rib steak bone in is a mouth watering thought for many lovers of beef. The two preferred ways to cook such a steak in my opinion is sous vide and oven roasting seared steak.

Dedicated to the Australian beef industry

I’m grateful to the farmers of Australia who toil hard, endure hardship, and produce high quality produce for Australians to enjoy.
Saturday tea. Sous vide rib steak with cauliflower ‘rice’. #yummylummy #foodphotography #lowcarb #noaddedsugar Beef, Steak, Thyme, Tarragon, Iodised salt, Black pepper, Garlic powder, Butter, Cream, Cauliflower, Corn, Capsicum, Black beans, Worcestershire sauce G’day food lovers Tonight I cooked a thick cut rib steak bone in by sous vide and served it with cauliflower ‘rice’, corn, black beans, and capsicum. I seasoned the steak with iodised salt, black pepper, garlic powder, fresh tarragon, and fresh thyme. I then cooked it by sous vide for 3 hours and 15 minutes at 55 °C. I seared the steak in a frypan and then basted it with butter. In the same frypan I cooked the cauliflower ‘rice’, corn, black beans, and capsicum. I made a sauce with the meat juices, Worcestershire sauce, butter, and cream. I only ate the deckle meat or cap or spinalis dorsi muscle. I set aside the fillet or longissimus muscle for lunches. I hope you have a good night.

I bought this steak from Woolworths. In fact I bought two steak from Woolworths last weekend. I cooked one on Sunday for lunch and used the leftover meat for lunches throughout the week. The other piece was vacuum packed and frozen with a view to cooking it sous vide this weekend.

This post will focus on the sous vide method. I will also add a few photographs from last week oven roasted seared steak.

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Recipe

Thick cut rib steak bone in with burnt butter and cauliflower ‘rice’
Prep Time
10 mins
Cook Time
4 hrs
Faffing
15 mins
Total Time
4 hrs 25 mins
 

Thick cut rib steak bone in with burnt butter and cauliflower 'rice'. A magnificent medium rare steak cooked sous vide.

Course: Main Course
Cuisine: Australian
Keyword: Cauliflower ‘rice’, Rib steak, Sous vide
Servings: 1 Hungry Human Macrophage
Calories: 500 kcal
Author: Gary
Ingredients
Steak
  • Rib steak bone in thick cut, 5 cm
  • Iodised salt
  • Freshly cracked black pepper
  • Garlic Powder
  • Tarragon
  • Thyme
  • Butter
  • Worcestershire sauce
Vegetables
  • Frozen cauliflower ‘rice’
  • Corn, Black beans, and Capsicum
  • Curry powder
  • Butter beans and capsicum
Instructions
Steak bit
  1. Remove the thick cut rib steak bone in from the environmentally unfriendly plastic and styrofoam packaging.
  2. Pat the meat dry with kitchen paper.
  3. Season the steak all over with iodised salt, freshly cracked black pepper, garlic powder, fresh tarragon, and fresh thyme.
  4. Place the seasoned meat into a vacuum bag and seal the bag after sucking out all the available air.
  5. Set up the water heater/circulator in a water bath with the correct amount of water for the precision cooker.
  6. Set the water temperature to 55 °C (131 °F).
  7. When the water reaches 55 °C (131 °F) insert the bag of seasoned meat, close the lid on the water bath and set a timer for 3 hours and 15 minutes to ensure pasteurisation of the meat.
  8. When the cooking time has elapsed, turn off the precision cooker, remove the lid from the water bath, and removed the bag of meat from the water.
  9. Open the bag of meat and let the liquid in the bag run down the drain or if you want to, you can keep the liquid and add it to a sauce for the steak.
  10. Remove the meat from the bag and place it on a rack and then pat the surfaces of the meat dry with kitchen paper.
  11. You want to make sure you do this surface drying of the meat properly because you are going to sear the steak and excess moisture will delay the development of a nice crust to the surface of the steak.
  12. Before you sear your meat, have a couple of knobs of butter unwrapped and out ready for basting your meat.
  13. In a medium to hot frypan, sear your steak on all surfaces, even the edges. Use a pair of kitchen tongs to hold your meat firmly if you have to.
  14. As you get to the last surface, drop in the knobs of butter and with a spoon baste your meat with the butter.
  15. Remove the steak to a plate and then pour the excess burnt butter into a cup.
  16. With the heat still on, add the saved liquid from the vacuum bag and bring it to a simmer.
  17. At this stage you may want to add a dash of Worcestershire sauce.
  18. Let the sauce reduce a little and add a small dash of cream and stir it through.
  19. Turn the heat off and add a spoon of the burnt butter and stir it through.
  20. Pour the sauce into a cup.
  21. Cook your vegetables while your meat rests.
  22. Once your vegetables are cooked, return to your meat and with a small sharp blade, I have a Dick™ boning knife which is perfect for this job, hold on to the rib bone and gently dissect the deckle meat which is the spinalis dorsi muscle away from the rib fillet which is the longissimus doors muscle.
  23. Set aside the fillet portion and put it into a container for refrigeration. This meat can be thinly sliced and eaten with celery, carrot, cheese, and dates for lunch during the week.
  24. With an exquisitely sharp butchers knife, I have a lovely Dick™ butchers knife, cut the deckle meat against the grain and marvel at the tenderness and juiciness of the moist meat.
  25. https://www.dick.de/en/tools-for-chefs-and-butchers/products/ergogrip-the-complete-range-of-knives
The vegetable bit
  1. In the frypan that was used to sear your meat, add in a cup of the frozen cauliflower ‘rice’ and get stirring.
  2. Season with freshly cracked pepper.
  3. Add in half a cup of frozen peas, beans, and capsicum and stir.
  4. Once the vegetables are hot turn off the heat.
Plating up bit
  1. Spoon the vegetables onto a plate. Now, if you want to be pretentious and wanky, you can spoon it on one half and leave the other half as negative space. Negative space is the area around the subject of an artwork or photograph. Negative space can enhance an artistic composition. It helps develop an appealing composition. It helps with mood, a sense of place, and it can enhance or it can compete with the subject of the composition.
  2. Put the slices of deckle meat on top of the vegetables. Again, if you want you want to be pretentious and wanky, you can use forceps to move each individual slice and position it nicely on the vegetables.
    Sous vide rib steak bone in with cauliflower 'rice'
  3. Spoon the sauce over the meat and allow it to seep into the vegetables.
    Sous vide rib steak bone in with cauliflower 'rice'
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

There are also some photographs of how to cook a steak in an oven and then searing it.

Questions and answers

Isn’t this just another sous vide steak recipe? What’s so special about this meal?

There’s nothing special. Not every post has to be special. This blog is about helping people who live alone and sharing ideas on meals to cook and eat by yourself.

The ‘unique’ features about this post includes buying the meat from Woolworths and using frozen cauliflower ‘rice’ for the first time.

It’s also a thick cut rib steak bone in.

Why ‘rice’ and not rice?

Well, fragmented pieces of cauliflower into the size of grains of rice, isn’t really rice is it.

Cauliflower ‘rice’ tastes nothing like fair dinkum rice. Cauliflower ‘rice’ isn’t rice.

I thought you were an eating machine. What’s this keeping some steak aside for lunches during the week?

I’m still trying to lose weight. Since the beginning of the year when my GP told me to start living a low carb life, I’ve lost about 8 kilograms (17 pounds).

My cholesterol is still high so I need to look again and reducing the amount of butter, cream, and animal fat in my diet too.

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Final thoughts

  • When you cook meat do you think about the muscles your cooking and then eating?
  • Do you like rib steak bone in?
  • What do you think of cauliflower ‘rice’?
  • How much butter do you consume every week?

Dick™ brand knives

If you’re interested in the Dick knives I use. Here is the website.

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

6 Responses

  1. Great post. I’ve been married for 37 years but I do remember all of my single years that coincided with me trying to learn how to cook. I remember making a quiche once then realizing it was what I’d have to eat for a week! So I do appreciate what you do with your blog posts. More people should cook, no matter how many people they’re feeding.

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