Persian-Style Marinated Ribeye Steak

Ingredients

• 2 Ribeye Steaks (thick-cut)
• 1 Yellow Onion (grated to a pulp)
• 1 tsp Saffron (bloomed in a small amount of warm water)
• 2 tbsp Lime Juice (freshly squeezed)
• 3 clove Garlic (minced)
• 2 tbsp Olive Oil
• Salt (to taste)
• Black Pepper (to taste)
• 2 tbsp Butter (for finishing)

Steps

1. 1

   Prepare the saffron by blooming it in a tablespoon of warm water for about 5-10 minutes until the water is deep red.

2. 2

   Grate one yellow onion using a box grater or food processor until it becomes a liquidy pulp.

3. 3

   In a large bowl or vacuum bag, combine the grated onion, bloomed saffron water, lime juice, minced garlic, olive oil, salt, and black pepper.

4. 4

   Place the ribeye steaks into the marinade, ensuring they are thoroughly coated. Seal the bag (vacuum seal or ziplock) and marinate in the refrigerator for at least 2 hours, or up to 4 hours.

5. 5

   Preheat a sous vide water bath to 135°F (57°C) for a medium-rare finish.

6. 6

   Place the marinated steaks (still in the sealed bag) into the water bath and cook for 2 hours.

7. 7

   Remove the steaks from the bag and pat them extremely dry with paper towels. This is crucial for a good sear.

8. 8

   Heat a cast iron skillet over high heat until smoking. Add a small amount of high-smoke-point oil.

9. 9

   Sear the steaks for about 1 minute per side until a deep brown crust forms. In the final 30 seconds, add butter to the pan and baste the steaks.

10. 10

    Remove the steaks from the pan and let them rest for 5 minutes before slicing and serving.

Notes

The grated onion is a traditional Persian technique that tenderizes the meat while adding deep flavor. Ensure you pat the meat very dry after the sous vide bath, as the onion moisture can prevent a good crust from forming during the sear.

Nutrition per serving

• Main Course
• Steak
• Sous Vide
• Persian
• Dinner
• High-Protein
• Keto-Friendly