Sous Vide DRY AGED RIBEYE seared on  COALS
Channel: Chef Epic
Date: 2019-03-19

Learn how Chef Mikel Anthony cooks a 90 day dry-aged rib-eye sous vide style, then sears it directly on hot coals, merging modern cooking techniques with traditional methods by . 

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I call this dish Caveman Ribeye. 

I clinched the steak directly on the coals which is an old technique I've never done before. I really wanted to push myself to be a better cook, be a better chef. I also utilized sous-vide in that to incorporate some modern technique because that's who I am as a chef.

I went ahead and threw some eggplant, and some stone fruit, some fig, and it really candied on that ember. The mushrooms, the zucchini, and summer squash I sauteed those in a wood-fired oven to also incorporate some earthiness.

I took some more eggplant and pureed that with black garlic. Then I made a beautiful carrot puree because I knew it would really pop on those colors. To really bring it all together with some freshness I cut some fresh cilantro blossoms and the seeds.

This steak was so thick that I cooked it sous-vide first in order to get it to the proper temperature and then I seared it on the coals to get that crust that I really want.