Are you ready for the best steak of your life? Make it a 1915 grassfed dry-aged ribeye, sous vide it to guarantee a perfect temperature edge to edge, and finish it off in a hot skillet basted with plenty of butter and aromatics. Serve this juicy steak over a bed of buttery roast garlic mashed potatoes, with some broccolini on the side. Recipe for all three below – consider your next show-stopping dinner planned!

Sous vide is a method of cooking where food is vacuum-sealed in a special bag, and then immersed in a large container of water that's heated to a consistent temperature. This method is common in restaurants because it allows you to achieve a precise and very consistent result. Not only does sous vide cooking make it easy to achieve the exact temperature you're after, it gives you some freedom to set it and forget it, and is an excellent way to feed a crowd.

The recommended cook time for sous vide ribeyes is 2-4 hours, which means you're not on a strict timeline. If the steaks hang out 3 hours until you're ready to sear and serve, it's all good! Going beyond 4 hours will change the texture of the beef, so we recommend sticking to this range. This is an excellent resource on sous vide cooking steaks, (and 1915 Farm is an excellent resource on regeneratively raised grassfed steaks 😜).

INGREDIENTS

For the Steak Sous Vide –

• Two 1915 Farm Grassfed Ribeyes (Filet or New York Strip work great too)
• Kosher salt to taste (Diamond Crystal kosher is our go-to)
• 2 garlic cloves, peeled, and slightly crushed
• 2 sprigs of thyme

To Finish the Steak –  

• Grassfed tallow or avocado oil for high-heat searing
• 4 Tbsp of salted butter
• 1/2 of a shallot, sliced into two wedges
• 3-4 garlic cloves, peeled, and slightly crushed
• 2 sprigs of thyme
• 1 large sprig of rosemary

For the Roasted Garlic Mashed Potatoes – 

• 1 head of garlic, top 1/4 sliced off horizontally 
• Tiny bit of olive oil
• Kosher salt
• 4 large russet potatoes 
• 1 stick of salted butter
• 1 1/4 cup whole milk
• 2 sprigs of thyme

For the Roasted Broccolini – 

• 1-2 bunches of broccolini
• Olive oil
• Kosher salt
• Half a lemon
• Parmesan, freshly grated
• Red pepper flakes, optional
  
  

INSTRUCTIONS

For the Steaks –

Set up the sous vide in a large container or pot of water, set temperature to desired internal steak temperature (we recommend 129 –134° for medium-rare). Pat steaks dry and season liberally with kosher salt on both sides. Place into sous vide bags – one steak per small bag works best. Each steak gets a garlic clove and sprig of thyme on top. Zip the bag closed then vacuum seal the bag using a manual pump or the water displacement method. 

Once the water is up to temperature, drop the bags in and set timer for minimum of 2 hours, but no longer than 4 hours. When you're about an hour away from the time you'd like to serve, start the roasted garlic mashed potatoes.

For the Roasted Garlic Mashed Potatoes – 

Preheat oven to 400°

In a small square of foil or parchment paper, place garlic head with 1/4 top sliced off. Drizzle a touch a olive oil over the exposed cloves, followed by a pinch of kosher salt. Wrap up the garlic into a tight package and place into the oven, cut side down, for 1 hour.

Peel potatoes and dice into equal sized squares for even cooking. Place into a large pot of cold water, add 3-4 large pinches of kosher salt, and cover with a lid. Over medium heat, bring to a boil. Once boiling, reduce heat so the water is just simmering (boiling can lead to water-logged potatoes). Cook for 15-20 minutes, depending on size of potato pieces, until a fork easily pokes through center of potato.

While the potatoes are cooking, melt butter in a small saucepan, followed by milk and thyme. Simmer for 10 minutes on low to thyme infuse it's flavor before removing and discarding. 

When potatoes are cooked and tender, drain and return to pot. Drying them out a bit in the hot pot helps them soak up the butter and milk mixture better, resulting in a creamy mash. Pass potatoes through a potato ricer into a large bowl (alternatively use a masher for a less refined texture), and season with a few pinches of kosher salt. Pour the hot milk & butter mixture over the riced potatoes, and stir to combine. 

Remove roasted garlic from oven and squeeze cloves directly into the mashed potatoes, stirring to combine. Taste and add more salt if needed, plus freshly ground black pepper (or white pepper if you'd like to keep the color light).

Cover potatoes with foil and keep them warm on the stovetop while the oven is still at 400° (for the broccolini) until ready to serve.

For the Roasted Broccolini – 

Trim bottom 1/4 inch of broccolini stalks. Place on a small sheet pan, drizzle with olive oil, sprinkle with kosher salt and squeeze half a lemon over top. Toss to combine and roast at 400° for 15 minutes. Grate parmesan cheese over the top when hot from the oven.

To Finish the Steak –

Heat a cast iron or other heavy skillet over high heat. Remove steaks from sous vide bags and pat dry. Add tallow or avocado oil to skillet and heat until shimmering. Sear steaks on first side for 3-4 minutes, without moving them until a golden brown crust is formed. Flip and immediately add butter, garlic, shallot, thyme, and rosemary to the pan. Baste with a spoon, bathing the steaks in melted butter, garlic, and herbs. Once the second side of the steaks are seared to golden brown, remove from pan and let rest for 10 minutes before slicing against the grain, and sprinkling a flakey finishing salt over top. 

Enjoy over roasted garlic mashed potatoes with roasted broccolini on the side.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed ribeye steaks – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states) and taking advantage of the Premium Steak Add-On.

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!