Sous Vide Rib Eye Steak in Homemade Insulated Immersion Circulator Container

Make friends with chefs. Better yet, make friends with “retired” chefs that are done with the long hours and the dissatisfying pay. Get especially tight with those that have recovered from jadedness and are now expressing their culinary creativity at their own leisure. The result is usually innovative and hyper delicious dinner parties where amateurs can pick up a trick or two.

Sous Vide Rib Eye Steak in Homemade Insulated Circulator Container

Weston is that friend of mine. He moved into the wine world after tossing his apron in and has obtained his WSET level 3 certification. One night, he invited a group of serious wine and food enthusiasts into his home. We proceeded to blind-taste over 16 bottles of wines (I lost count…) and paired them with munchies that we brought along.

Wine bottles

The star of the evening was Weston’s main course, a mind-blowingly succulent and marbled rib eye roast. He prepared it by marinating it in miso paste and horseradish and cooked it sous vide in his homemade insulated immersion circulator container.

Sous Vide Rib Eye Steak in Homemade Insulated Circulator Container

After cooking it sous vide (under vacuum) for 7 hours, he removed it from the package and browned the surface with a blowtorch. This is a food nerd at his best with his kitchen toys.

Sous Vide Rib Eye Steak in Homemade Insulated Circulator Container

Weston carved the roast into “steaks” which were, without surprise, cooked to absolute, consistent perfection. The marbled fat just began to melt into the tender muscle and oozed in our mouths upon each bite. The mild miso’s umami penetrated the roast without overpowering the natural beef flavour. After a sprinkling of coarse sea salt, we winos dove right in with our forks and forwent every last ounce of our manners.

Sous Vide Rib Eye Steak in Homemade Insulated Circulator Container

The sous vide cooking process now common place in many restaurant kitchens but have you attempted it at home?

There are already a few sous vide tutorials out there. Here, Weston shares his pointers on how to construct an insulated container for his immersion circulator with common hardware store items. The insulated container traps escaping heat to keep the water at a more constant temperature, which prevents the motor from over-working .

Sous Vide Rib Eye Steak in Homemade Insulated Circulator Container

How to make your own Insulated Immersion Circulator Container:

  • Obtain a plastic “1:1” restaurant insert with lid at a food equipment store
  • Purchase some insulating “bubble wrap”, used for hot water tank and some HVAC waterproof metallic tape from the hardware store
  • Wrap the exterior of the restaurant insert with the “bubble wrap” and secure with the waterproof tape. Do likewise to the top of the lid.

Immersion circulator before insulating. See how heat can escape so easily? Courtesy of Weston

This little trick can save a lot energy when the food is cooked over such a long duration of time.

Lastly, here are a few more shots of the goodies from the wine-soaked evening of face stuffing.

charcuterie by Melody Fury


cheese by Melody Fury

Du fromage

Petite Leek and Fennel Brie Tarts

Petite Leek and Fennel Brie Tarts (recipe coming soon)

Blue potato fingerling potato roasted in rosemary

Rosemary roasted fingerling potatoes

Apple tart tartin by Melody Fury

Apple tarte tatin

Cheers to uncompromising, food and wine loving friends!

  1. February 26, 2011 by Jonathan

    Great post, love the pics! I want to eat this again… such delicious meat and with the salt, it was heavenly!

  2. February 27, 2011 by gunghogourmet

    please don’t play light with sous vide cooking – it is an intricate process, successfully carried out by few – you are right in the fact that it can be duplicated, it really isnt that easy

  3. February 27, 2011 by Melody Fury

    Thanks for your comment. Not that I’m directly comparing the two but even making the perfect scrambled egg can be beyond many people. With some invested time and practice, it can be accomplished. Do your research, shadow the more experienced, keep it food safe, and have fun experimenting.

  4. February 27, 2011 by Spencer

    Wow. Drool!

  5. February 28, 2011 by tasteofbeirut

    I have seen sous vide machines in a restaurant-cooking school in Beirut I visited and was awed by the technology behind it; since I cannot even hold a screw driver, I am afraid unless i invest in the actual machine I wont fiddle with trying to make it. That being said, I really like the menu for that evening, perfect for a wine tasting!

  6. February 28, 2011 by Rose @ The BMK

    Beautiful! Looks like a fantastic party. That steak looks phenomenal.

  7. February 28, 2011 by Rosa

    Gorgeous food! That meat is cooked to perfection. I am drooling…



  8. March 01, 2011 by lisaiscooking

    What a fun evening, and what great-looking food!

    Are you planning to move to Austin? We have lots of great food here waiting for you! ;)

  9. March 01, 2011 by Melody Fury

    Hi Lisa, thank you! It was great fun. I’ll be traveling to and fro YVR and AUS. I’m missing breakfast tacos the most at the moment… *sigh* :) Hope to meet you soon.

  10. March 02, 2011 by Min {Honest Vanilla}

    sous vide! i’m green with envy! homemade one? wow i wonder if it’s possible for me to fix up one!

  11. March 02, 2011 by polwig

    This looks so amazing, I would love to play with sous vide but just like tasteofbeirut unless I buy the expensive mashine I do not think I will be trying to make my own, I am not good with wires and such.

  12. March 02, 2011 by Maria @ Scandifoodie

    That looks insanely delicious! Great photos! :-)

  13. March 02, 2011 by zenchef

    That looks like an awesome dinner and i love the immersion circulator ‘from scratch’. Isn’t it great to have foodie ‘geek’ friends? Mel, we need to live in the same city. We really do.

  14. March 05, 2011 by thecakedcrusader

    That looks extremely special!

  15. March 07, 2011 by Sara{OneTribeGourmet}

    Simply looks Delicious! I’m drooling! :)

  16. March 08, 2011 by La Cursiva Argentina

    looks delicious, I hope that you could come to Argentina and cook meat, Greetings

  17. March 11, 2011 by Lorraine @ Not Quite Nigella

    hehe I want a friend like him too! :D re your tweet, I was in Vancouver last year-what a gorgeous city you live in!

  18. March 11, 2011 by Wali

    looks like a delightful dinner. for sous vide an icechest or insulated cooler is a lot easier than the 1:1 w/bubble wrap.

  19. March 12, 2011 by Weston

    Awesome Article Mel, and great pictures. Also those tarts pretty tasty.

    I have more sous-vide stuff up my sleeves too, so more melt in your mouth goodness to come~

    Jaded Ex-SousChef

  20. March 15, 2011 by kamran siddiqi

    those brie tarts, that tarte tatin, that steak- I think I’m inviting myself over one of these days! Looks absolutely lovely. Gosh, I could so go for a steak at this time of the night. Sigh.

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