Delicious Sous Vide Steak with Sweet Eggplant
What Started it all:
Steak, Eggplant, sugar, sous vide
This vibrant dish brings together succulent steak and sweet, roasted eggplant, all cooked to perfection using the sous vide method. It's a fantastic way to enjoy fresh ingredients while cooking together as a family. Let’s get started!
Ingredients
- 4 ribeye steaks (about 1 inch thick)
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- Fresh herbs (like thyme or rosemary), for seasoning
- Olive oil, for drizzling
Instructions
- Season the ribeye steaks generously with salt and pepper. Place each steak in a vacuum-seal bag with a sprig of fresh herbs. Seal the bags using a vacuum sealer.
- Fill a large pot with water and set your sous vide immersion circulator to 130°F (54°C) for medium-rare. Once the water reaches the desired temperature, submerge the sealed steak bags and cook for 2 hours.
- While the steak is cooking, preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and sprinkle with brown sugar, salt, and a drizzle of olive oil. Toss to combine.
- Roast the eggplant in the preheated oven for about 25-30 minutes, flipping halfway through, until they are caramelized and tender.
- Once the steaks have cooked in the sous vide, remove them from the bags and pat them dry with paper towels. Heat a skillet over high heat and add a splash of olive oil. Sear the steaks for about 1-2 minutes on each side until they develop a beautiful crust.
- Slice the steaks against the grain and serve alongside the roasted eggplant. Drizzle with a bit more olive oil and sprinkle with fresh herbs for a pop of flavor.
This dish is not just a meal; it’s an experience! Enjoy the juicy steak and sweet eggplant together, and make sure to share stories and laughter around the table. Happy cooking!