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Sous-vide Phillycheese rib-eye steaks: Difference between revisions
Sous-vide Phillycheese rib-eye steaks (view source)
Revision as of 12:14, 14 December 2020
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| 2 x 225g Aldi 21 day matured [[Rib-eye steaks]] from Ashfield Farms | | 2 x 225g Aldi 21 day matured [[Rib-eye steaks]] from Ashfield Farms | ||
| | | 2 tablespoons [[Taste Sensation]] Philly Cheesesteak seasoning | ||
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| Press the steaks onto the rub and ensure they are evenly and well coated | | Press the steaks onto the rub and ensure they are evenly and well coated | ||
| Add both of the [[Rib|rib]]-eye steaks to one [[Sous-vide|sous-vide]] [[Vacuum bag|vacuum bag]] | | Add both of the [[Rib|rib]]-eye steaks to one [[Sous-vide|sous-vide]] [[Vacuum bag|vacuum bag]] | ||
| [[Vacuum seal]] and cook in the [[Sous-vide bath|sous-vide bath]] at | | [[Vacuum seal]] and cook in the [[Sous-vide bath|sous-vide bath]] at 68°C for 4 hours | ||
| Remove the bag and serve immediately | | Remove the bag and serve immediately | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Chips|chips]], and [[Vegetables|vegetables]] of your choice. | Serve with [[Chips|chips]], and [[Vegetables|vegetables]] of your choice. | ||
===Chef's notes=== | |||
I originally cooked the steaks at 64°C for 3 hours; they were very nice but not done well enough for the interconnecting tissues to break down so I have increased the temperature and cooking time slightly. | |||
Nice seasoning mix. | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||