Sous Vide Bison Ribeye with Southwest Aioli
The ideal temperature for bison steak is between about 115° to 129°F, and if you aren't keen on rare meat, then cook to up to 135°F.
Ingredients
FOR SOUTHWEST QUICK "AIOLI"
- ¼ cup mayonnaise
- 1 lime juiced
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
Instructions
- In a small bowl, whisk together the mayonnaise, lime juice, garlic powder, chili powder, paprika, cumin, coriander, cayenne pepper, red pepper flakes and sea salt. Chill until ready to serve.
- Using your preferred method, bring a container of water to 120°F. Season the bison ribeye with salt and pepper on both sides, then seal it in a plastic baggie, so no air is contained within the bag.
- Submerge the bison ribeye into the water bath. Cook for 1-4 hours. During the last hour, bring the water temperature up to 128°F.
- Remove the bison ribeye from the plastic baggie and let rest for ten minutes. While the bison rests, preheat a grill pan over high heat and grease with oil. Sear the bison for 1-2 minutes on each side, just until grill lines appear. Rest five more minutes prior to serving.
- Spoon as much aioli as desired across the top of the bison ribeye. Serve along a pile of mashed potatoes and enjoy!
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