Sous Vide Bison Ribeye with Peppercorn Sauce

Bison ribeye steak on a bed of mashed potatoes.

Sous Vide Bison Ribeye with Peppercorn Sauce

Bison ribeye gets perfectly cooked every single time when you use a sous vide. Add a creamy peppercorn sauce to compliment the bison steak and dinner will be better than a fine dining restaurant at a fraction of the cost.

5 from 7 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 632kcal

Author: Dahn Boquist

Ingredients

2 bison ribeye steaks about 1 inch thick see notes if yours is a different thickness
2 teaspoons salt
1 to 2 teaspoons black pepper
2 tablespoons olive oil
2 to 4 sprigs of fresh thyme
1 or 2 bay leaves

To finish the steaks

2 tablespoons coconut oil or any other high heat cooking oil
fresh thyme sprigs

For the peppercorn sauce

2 tablespoons butter
1 tablespoon whole black peppercorns coarsely crushed
1 small shallot finely minced
1 garlic clove finely minced
1/2 cup brandy
3/4 cup beef broth
2/3 cup cream
1/8 teaspoon salt

Instructions

Preheat the sous vide to your desired temperature (The level of doneness you like your steak, see the notes for a guide.)
Season the steaks on both sides with salt and pepper.
Place the steaks in a sealable bag and olive oil, thyme, and bay leaves.
Drop the bag into the preheated sous vide water and let it cook for 1 hour. (if your steak is thinner or thicker than 1 inch, see the notes for the cooking times)

Finish the steak:

Remove the steaks from the bag and pat them completely dry.
Preheat a skillet over high heat, get it smoking hot. Add the coconut oil (or any other high heat oil) and let it melt then drop in the thyme. (you may want to turn the vent fan on for this step so the smoke doesn't alert your smoke detector).
Add the steaks and sear for 1 minute on each side until they have a golden crust. Remove the steaks right away. Don’t let them stay in the skillet too long since they are already perfectly cooked from the sous vide. This final step is just to give them a crust, not to cook them longer. If the heat is turned up high then they will brown quickly without cooking further on the inside.

Make the peppercorn sauce

Melt the butter in a skillet over medium heat. Add the shallot and crushed peppercorn. Cook for 2 minutes until the shallot is soft and light golden brown. Add the garlic and cook for 30 seconds.
Pour in the brandy and simmer for 1 or 2 minutes.
Pour in the broth and simmer for about 5 minutes until reduced by almost half.
Turn down the heat to medium-low and add the cream, and salt. Gently simmer for 3 to 4 minutes. Do not let the sauce boil.

Notes

If you don’t have a vacuum seal bag then a ziplock-style bag will work just fine. Try to remove as much air as possible before you seal the bag. If the bag floats you can drop a spoon in the bag to way it down.

You can make the peppercorn sauce while the steaks are in the sous vide then refrigerate and rewarm later when the steaks are finished. If you make the sauce right after you sear the steaks then the sauce will have some extra flavor from the searing juices in the pan.