Ingredients
2 x 16oz boneless ribeye steaks
Salt and pepper
Vegetable oil
Champagne cream sauce:
6 Tbsp butter
3 shallots, finely diced
1 ½ cups champagne
3 cups heavy cream
Salt and pepper
Make the sauce:
On the Gaggenau Full-Surface Induction Cooktop, place a saucepan on Power Level 8. Melt butter and sauté shallots till soft and translucent. Add champagne and simmer on Power Level 5 - reduce to half. Add heavy cream and simmer - reduce to half...add salt and pepper to taste.
For the steak:
Season the steaks liberally on both sides with salt and pepper, and vacuum seal the steaks in the Gaggenau Vacuuming Drawer. Place the steaks in the Gaggenau Combi-Steam Oven using the Sous-Vide cooking mode set to 130F. Sous-vide the steaks for about 90 minutes.
Heat the Teppanyaki Pro Griddle on Power Level 9. Add enough vegetable oil to coat the griddle.
Place the steaks on the griddle and allow to sear for 2 to 3 minutes per side.
Rest the steaks for five to 10 minutes.
Slice on a diagonal and serve with the champagne cream sauce.
(Serves 4)