Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Sous-vide: Rib eye

As is well known, the be-all and end-all on the way to a good result in the kitchen is a starting product that is at least as good. For my last meat experiment, I therefore resorted to selected rib-eye steaks, i.e. the back of beef between the eighth and twelfth rib. At my new favorite butcher Beisser these are available, in absolutely outstanding Dry-Aged quality for considerable 59, -EUR per kilo.

Such a fabulous starting product naturally cries out for particularly gentle and adequate treatment.


So I carefully vacuumed the steaks with a touch of olive oil and some rosemary and then cooked them in the Fusion Chef at 54 degrees. With a weight of about 300 grams each, I calculated about 50 minutes. In addition, I used the core temperature thermometer. And unfortunately, I did not fully trust the technology. Because although the fusion boss measured the targeted temperature after just under 40 minutes, I was not fully convinced and insisted on the originally planned time.


I then browned the steaks briefly but intensely and then served them with some roasted potatoes.


The result was not bad, very intense in flavor, extremely tender thanks to the high fat content – but, due to my unaccustomed disbelief in technology, well above the planned cooking point. This needs to be further refined….

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