Giveaway: Sous Vide Ribeye with Roasted Romaine and Seared Meyer Lemons

Ever have a day when you don’t want to cook? Yep me too. So after serving cheese and salumi for dinner last night I awoke to a raw steak in the fridge.  When I mentioned cooking the steak for blog photos at lunch my husband suddenly decided to stay home for lunch. My poor husband he suffers for Cook Better than Most Restaurants with all this yummy food.  I think Sous Vide Ribeye with Roasted Romaine and Seared Meyer Lemons will be a favorite of his from now on. One nice size ribeye and one head of romaine was the perfect meal for two and with the girls off to college I am learning to cook for just us.

My junk mail this week was far from junk, it had a subscription for a friend to Bon Appetit magazine, so I am giving it away to one of my followers. When life gives me steaks, lettuce and a magazine subscription for a friend I see an opportunity for a great blog post and giveaway! A recipe on Bon Appetit’s web site was the inspiration for this meal for two, so it was natural to pair these up.  The inspiration recipe is an easy chicken dinner so take a look if you are not in a steak mood.

Giveaway: Sous Vide Ribeye with Roasted Romaine
If you don’t have a sous vide don’t worry! I don’t either I use a beer cooler and hot water to make the redneck sous vide per the instructions from The Food Lab cookbook by J. Kenji López-Alt. I have shorthand instructions for how to sous vide in a cooler below, but to get all the details and the science about how it works visit the Serious Eats website. If all this sounds like a lot of work, feel free to pan sear, grill or broil your steak as you would normally. Do you often feel like your steaks are never as tender and juicy as they could be? Then you must give the beer cooler sous vide a try. The steaks are so beautiful and the stress of over/under cooking all but disappears. Trust me!
Giveaway: Sous Vide Ribeye with Roasted Romaine and Seared Meyer Lemons

Sous Vide Ribeye with Roasted Romaine and Seared Meyer Lemons

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 2


  • 1 boneless ribeye
  • 1 head romaine lettuce
  • 1 Meyer lemon
  • 3 cloves fresh garlic
  • Granulated Dry Garlic
  • Kosher salt and pepper
  • Olive oil
  • 3 Tbs Butter
  • Parmesan Cheese


Medium Rare Sous Vide Ribeye

  1. Sprinkle the outside of the steak with granulated garlic and pepper. Fill a good quality cooler with 130-135 degree hot water, seal the steak in a plastic freezer bag, burp out all the air from the bag and submerge in the hot water. Leave the steak in the water bath for one and half to three hours. Don’t open the cooler.
  2. When ready to finish remove the steak from the cooler pat dry and salt liberally. In a cast iron skillet heat a generous amount of olive oil and butter until hot. Place the steak and garlic cloves in the hot pan; do not move the steak other than to flip. Cook the steak for 1-2 minutes per side, basting the steak with the hot pan drippings.
  3. Remove steak a let rest for 10 minutes. Before removing the pan from the heat sear the Meyer lemon halves. Discard the garlic.

Roasted Romaine

  1. Pre heat oven to 425 degrees. Slice the romaine head long ways through the base and drizzle both sides with a generous amount of olive oil. Next season the lettuce with the dry garlic and lots of salt and pepper. Be sure to get oil and spices into the layers of the leaves. Put on large non-stick roasting pan and put in the hot oven for 5 minutes. I wait until the steak is resting to roast the romaine.
  2. Before serving squeeze the Meyer lemon over the lettuce and grate parmesan over it. It tastes like Caesar salad!

Recipe Notes

Serve with other roasted veggies like potatoes or cauliflower; I roast them on the same pan as the romaine. Just push them to one side when it’s time to roast the lettuce.

Why Granulated Garlic: I love fresh garlic but for high heat cooking raw garlic can be tricky, it likes to burn. Burnt garlic is really bitter so to eliminate some of that stress I use good quality dry garlic that has a large grain. The dehydrated garlic brand I like comes with dry parsley already mixed in which is fine with me, parsley never hurt anything.

Meyer Lemons are a hybrid of lemon and orange, if you can’t get them either orange or lemon would be a good substitute.

Giveaway Details

A single one year subscription to Bon Appetit magazine courtesy of Cook Better Than Most Restaurants will be given to a randomly selected winner. Open to US residents only. To enter visit Instagram. Giveaway ends 1/25/2018 at 7pm Eastern time. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram or Bon Appetit magazine. You understand that you are providing information to the owner of this page. If you win you will need to furnish your mailing address to get your prize. Winner will be notified via Instagram.

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