Sous Vide Ribeye Steak (300–350g, for sharing)
A succulent ribeye steak expertly cooked sous vide to a perfect medium rare, then finished with a quick sear to lock in juices and create a rich crust.
Served with a velvety red wine jus, creamy mashed potatoes, and sweet honey-glazed carrots for a well-balanced and indulgent dining experience—perfect for sharing.
• Pre-cooked sous vide to medium-rare. Simply sear on a hot pan for 1 minute to achieve a delicious golden-brown crust.
• Served with:
• Red wine jus
• Mashed potatoes
• Honey-glazed carrots
• Beef (sous vide, medium-rare):
Heat a pan until very hot. Sear beef for about 1 minute for a nice browning. Do not overcook.
• Red wine jus:
Reheat gently in a small pot over low heat, or microwave in short intervals. Stir well before serving.
• Mashed potatoes:
Microwave covered on medium heat until hot, stirring halfway. Add a splash of milk or butter if too dry.
• Honey-glazed carrots:
Microwave or pan-heat gently until warmed through. Avoid high heat to prevent burning the glaze.
