Sous Vide Steak

  • Meat

  • French

  • Mains


  • 1kg beef ribs

Smoked onion soubise

  • 3-4 onions finely diced
  • 250ml white wine
  • 100ml reduce beef or chicken stock
  • 150ml cream
  • 2 tsp smoked onion powder
  • salt and pepper

Potato puree

  • 1kg chat potatoes, or other potato variety which is good for mashing
  • 2/3 cup milk, or more if needed to obtain the correct consistency
  • salt and pepper, to taste
  • 60g butter


Season beef ribs, place into a sous vide bag. Seal and cook in a water bath for 24 to 30 hours at 58°C. Plunge into ice water.

Remove bones, grill and serve as a steak. They should appear medium rare-medium well done when cut.

Boil chat potatoes until cooked through. Cut both top and bottom and remove insides. Make potato puree with milk, seasoning and heaps of butter. Fill the potato with mash and replace the top with offcuts. Roast or glaze to reheat.

Sweat down the onions in a little butter or oil, without colour if you can. This should take about half an hour. Once the onions have broken down, add the white wine and reduce by half then add the stock. Blend the oniony liquid with a jug blender or Thermomix. Return the mixture to the pan and add the cream and smoked onion powder. Adjust seasoning to taste.

Note: This recipe was demonstrated in Sam's class 'Sous vide for the home cook', February 2018.

This recipe is reproduced with permission from Sam Bate.

Image is indicative only and does not reflect the exact ingredients in the recipe.

Brought to you by
Sam Bate, Sous vide expert

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