Whole30 Sous Vide Ribeye with Cauliflower Mushroom Risotto
{Low Carb, Ketogenic, THM:S, Whole30, Paleo}
For Christmas, my husband should have won awards for gifts.
He gave me the softest, fluffiest robe I've ever seen, a massage package, and more. But the gift I was most excited about what the Anova Culinary Sous Vide Machine that he totally surprised me with!
I mean, yes, we do share an Amazon account, but he gave me strict instructions not to check it before Christmas Day.
But the reason I was so excited about the Sous Vide Machine was, quite frankly, because it can take regular food and make it tender and delicious.
Want to know about bit more about what the heck Sous Vide is? Check out this video for quick rundown:
For it's trial run, I grabbed 2 of my ButcherBox Grass-Fed Filet Mignon and 2 ButcherBox Grass-Fed Ribeyes.
Go big or go home, right?
And OH MY GOSH this thing was totally worth the wait because after I cook those steak Sous Vide and then seared them for 30 seconds (each side) on a hot cast iron pan, we didn't need knives to cut them: we used spoons.
No joke.
They were so tender and full of flavor that we could cut them with spoons!
Now, if you don't have a Sous Vide Machine, don't sweat it, because this marinade will work just as well for grilling or pan-searching your steak!
I particularly love ButcherBox's steaks because 1) I don't have to shop for them 2) the quality is amazing and 3) they're priced affordably! You can pick 2 lbs of FREE wild-caught Alaskan Sockeye Salmon with your ButcherBox for the entire month of January (soooo good!).
Shop ButcherBox HERE.
But, onto the recipe…
This recipe will serve 4 people, and since I don't like warmed up steak, I did not choose to make extra to have for leftovers yesterday.
If you're following the #FMJJanuaryWhole30 then you'll be eating leftover Whole30 General Tso for lunch tomorrow.
Here's what you'll need:
2 Ribeye Steaks (preferably grass-fed and grass-finished)
2 T Ghee
2 sprigs Rosemary (or 2 tsp. Dried Rosemary)
2 sprigs Thyme (or 2 tsp. dried Thyme)
2 T Celtic Sea Salt
1 head Cauliflower, riced (or 2 steamer bags of riced cauliflower)
4 oz Baby Bella Mushrooms, finely chopped
1 tsp. Salt
2 T Ghee
Additional Salt & Pepper
Directions
Set up your Sous Vide water bath and turn the temperature to 135 degrees F.
Bag the steak with 2 T Ghee, the rosemary, thyme, and sea salt. You can either use the water bath method of sealing the bags, or a vacume sealer. The bag should sink to the bottom when properly sealed.
Sous Vide for 1-2 hours, 1 hour per 1″ of steak thickness.
While the steaks Sous Vide, prepare the Cauliflower Mushroom Risotto: Steam the cauliflower rice until tender. Add the cauliflower rice, shopped mushrooms, salt, and a bit of pepper to a pan heated to medium with ghee. Cook until the cauliflower browns a bit on the edges. Set aside and keep warm.
Remove the steaks from the water bath. Start heating a cast iron pan over medium-high heat with a bit of additional Ghee in the bottom.
Remove the steaks from the bags once the pan is preheated, salt and pepper liberally on both sides, and sear for 30 seconds on each side, until a crust forms. Slice immediately and serve with the Cauliflower Mushroom Risotto.
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Whole30 Sous Vide Ribeye with Cauliflower Mushroom Risotto
An easy Whole30 Sous Vide Ribeye marinated in ghee, rosemary and thyme that is so good you'll forget you're on the Whole30! Of course, it is served with Cauliflower Mushroom Risotto for a full meal.
Ingredients
- 2 Ribeye Steaks (preferably grass-fed and grass-finished)
- 2 T Ghee
- 2 sprigs Rosemary (or 2 tsp. Dried Rosemary)
- 2 sprigs Thyme (or 2 tsp. dried Thyme)
- 2 T Celtic Sea Salt
- 1 head Cauliflower, riced (or 2 steamer bags of riced cauliflower)
- 4 oz Baby Bella Mushrooms, finely chopped
- 1 tsp. Salt
- 2 T Ghee
- Additional Salt & Pepper
Instructions
Set up your Sous Vide water bath and turn the temperature to 135 degrees F.
Bag the steak with 2 T Ghee, the rosemary, thyme, and sea salt. You can either use the water bath method of sealing the bags, or a vacume sealer. The bag should sink to the bottom when properly sealed.
Sous Vide for 1-2 hours, 1 hour per 1" of steak thickness.
While the steaks Sous Vide, prepare the Cauliflower Mushroom Risotto: Steam the cauliflower rice until tender. Add the cauliflower rice, shopped mushrooms, salt, and a bit of pepper to a pan heated to medium with ghee. Cook until the cauliflower browns a bit on the edges. Set aside and keep warm.
Remove the steaks from the water bath. Start heating a cast iron pan over medium-high heat with a bit of additional Ghee in the bottom.
Remove the steaks from the bags once the pan is preheated, salt and pepper liberally on both sides, and sear for 30 seconds on each side, until a crust forms. Slice immediately and serve with the Cauliflower Mushroom Risotto.
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xoxo,
Gretchen
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