Heat a large pot of water to 125°F to 130°F on your stove or side burner. Check the water temperature using an instant-read thermometer. Then turn the burner off to keep the temperature from rising.
Ribeye Steaks with Portobello Mushroom Sauce
Follow this recipe for tender, juicy Ribeye Steaks with Portobello Mushroom Sauce made with sliced baby bella mushrooms, garlic and red wine. Using the side burner on your gas grill, you can cook your steaks in a warm water bath á la sous vide, a popular French cooking technique, and then sear them on hot grill grates, American style.
Season your steaks with steak seasoning. Place each steak in a separate plastic zip-top bag, pressing as much air out of the bags as possible. Seal the bags tightly.
Place the bagged steaks in the warm water for 1 hour. Stir occasionally, about every 15 minutes. Turn the burner on, as needed, to keep the temperature between 115°F and 125°F.
Place mushroom slices on a piece of aluminum foil. Fold the foil over to form a foil pack.
When the steaks have been in the water for 40 minutes, place the foil pack on the grill over indirect heat and close the lid.
Combine garlic, shallot, butter, red wine, Worcestershire sauce, salt and pepper in a small sauce pan and bring to a boil. Reduce heat, simmer for 5 minutes and set aside.
When the steaks have been in the water for 60 minutes, take the zip top bags out of the water. Remove the steaks from the ziptop bags and pat dry. Re-season with steak seasoning.
Place the steaks on the direct heat side of the grill. Grill for 45 seconds. Give them a quarter turn and grill for another 45 seconds.
Flip the steaks. Grill for 45 seconds, give them a quarter turn and grill for another 45 seconds, a total of 90 seconds per side.
Using an instant-read thermometer, check the internal temperature of your steaks. Temp should be around 127-130°F. Remove steaks and mushrooms from the grill and rest for 5 minutes.
Serve these juicy steaks with portobello mushroom sauce on the side.