Sous Vide Wagyu with Truffle Foam and Microgreens
Tender 48-hour sous vide Wagyu ribeye crowned with earthy truffle foam, scattered soy–dashi umami pearls, and a bright peppery microgreens salad finis...
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🔴Expert★★★★★
Jul 19, 2025
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Ingredients
🥩
2 pieces
Wagyu ribeye steak
340 g each, 1.25-inch thick, MS9–10 marbling
🥩
10 milliliters
Champagne vinegar
🥬
2 cloves
Garlic clove
lightly crushed
🥛
100 milliliters
Heavy cream
💧
50 milliliters
Soy sauce
🥛
2 tablespoons
Unsalted butter
cut into cubes
💧
50 milliliters
Dashi stock
chilled
💧
1 liter
Water
for calcium bath
🫒
2 tablespoons
Neutral oil
high-smoke-point, e.g., grapeseed
📦
60 grams
Microgreens blend
peppery varieties such as radish & arugula
🫒
15 milliliters
Extra-virgin olive oil
🌶️
4 sprigs
Fresh thyme sprigs
📦
30 milliliters
Mirin
🥬
4 grams
Freshly ground black pepper
freshly cracked
📦
10 grams
Black truffle peelings
finely minced
🫒
5 milliliters
Black truffle oil
🌶️
8 grams
Kosher salt
divided for even seasoning
📦
5 grams
Calcium chloride
📦
2 grams
Soy lecithin powder
📦
2 grams
Sodium alginate
📦
1 pinch
Fleur de sel
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your sous-vide bath to 54.5 °C / 130 °F for a perfect medium-rare that preserves Wagyu’s intramuscular fat without over-rendering it.
Step 2
Pat the Wagyu ribeye steak completely dry, then season every surface—including the fat cap—with half of the Kosher salt and all of the Freshly ground black pepper; allow the steaks to stand 10 minutes so the salt begins to dissolve and penetrate.
Step 3
Slip each Wagyu ribeye steak into a vacuum pouch along with a cube of Unsalted butter, one Garlic clove, and two Fresh thyme sprigs; vacuum-seal on high to eliminate air pockets that would insulate the meat and slow heat transfer.
Step 4
Fully submerge the pouches in the water bath and cook 48 hours; this extended time gently converts collagen to gelatin, delivering fork-tender texture while the steady 54.5 °C prevents overcooking.
Step 5
While the steak cooks, whisk Soy sauce, Mirin, and Dashi stock together, then use an immersion blender to shear in the Sodium alginate until perfectly smooth; refrigerate 30 minutes to hydrate the hydrocolloid and release any trapped air.
Step 6
Dissolve the Calcium chloride in the Water to create a 0.5 % setting bath; chill to the same temperature as the soy mixture to ensure even gelling.
Step 7
Prepare the Truffle foam: warm the Heavy cream to 60 °C, add the Black truffle peelings, cover, and infuse 20 minutes; strain, stir in the Black truffle oil and Soy lecithin powder, and keep warm at 50 °C—lecithin will act as an emulsifier when aerated.
Step 8
When the soy mixture is fully hydrated, load it into a squeeze bottle or syringe and gently drip droplets into the Calcium bath; stir lightly so the forming Umami pearls do not stick, allowing them to cure for 60 seconds before transferring to clean water, then store chilled.
Step 9
Thirty minutes before service, chill plates and mise en place garnishes; just before plating, re-heat the truffle cream to 55 °C and froth with an immersion blender held at the surface to generate a stable Truffle foam.
Step 10
Remove the Wagyu ribeye steak from the pouch, discard aromatics, and blot aggressively with paper towels—surface dryness is critical for a striking Maillard crust.
Step 11
Heat the Neutral oil in a cast-iron skillet until it reaches light smoking (about 220 °C / 428 °F); add the Wagyu ribeye steak and sear 30 seconds per side, basting with remaining Unsalted butter and Garlic clove to amplify aromatic complexity without raising internal temperature.
Step 12
Transfer the seared Wagyu ribeye steak to a rack and rest 5 minutes; this allows crust-forming juices to settle and keeps the slices juicier.
Step 13
Toss the Microgreens blend with Extra-virgin olive oil, Champagne vinegar, the remaining Kosher salt, and the Fleur de sel seconds before plating so the micro-leaves stay crisp and vibrant.
Step 14
Slice the Wagyu ribeye steak against the grain into 1 cm ribbons and fan across the center of each warmed plate; spoon generous clouds of Truffle foam alongside, scatter a teaspoon of Umami pearls over the foam for bursts of saline savor, and crown with the dressed microgreens blend. Serve immediately so every component is at its sensory peak.
✨Chef's Tips
- ★For a razor-sharp sear, chill the exterior of the Wagyu ribeye steak in the fridge for 10 minutes after sous-vide—this temperature delta buys you a deeper crust before the interior warms.
- ★If you lack Sodium alginate and Calcium chloride, create ‘caviar’ by chilling the soy mixture and dripping it into near-freezing neutral oil; the droplets will set into spheres, though the membrane will be thinner.
- ★Maintain the Truffle foam between 45–55 °C; above 60 °C the lecithin loses emulsifying power and the volatiles of the truffle oil dissipate rapidly.
- ★Use a torch, not a broiler, if your kitchen ventilation is limited; it delivers instant surface heat without elevating room temperature, crucial for maintaining Wagyu’s ideal marble melt.
- ★Pair with a mature Barolo or aged Bordeaux—the wine’s tertiary notes mirror the earthiness of the black truffle while ground tannins cut through Wagyu richness.