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{{#seo:
|title=Sous-vide rib-eye steak curry
|titlemode=replace
|keywords=#currysauce #rib #frozen #vacuumseal #spicyrecipes #britishrecipes #sousviderecipes #meatrecipes #sousvideribeyesteakcurry #curry #beefrecipes
|hashtagrev=12032020
|description=Using pre-frozen portions of my famous Curry curry sauce and a couple of small rib-eye steaks, I thought I would try an attempt at a Sous-sous-vide..
}}

Using pre-[[Frozen|frozen]] portions of my famous [[Curry sauce|curry sauce]] and a couple of small [[Rib|rib]]-eye steaks, I thought I would try an attempt at a [[Sous-vide|sous-vide]] [[Curry|curry]].

Being pre-[[Frozen|frozen]] makes it easy to [[Vacuum seal|vacuum seal]] as there is relatively little liquid, which is normally a problem if you are vacuum sealing.

The process is very simple and you could always use a commercial [[Curry sauce|curry sauce]] rather than make your own.
{{recipesummary
|DatePublished=14th August 2020
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 1
|TotalTime = 4 hours 5 minutes
|PrepTime = 5 minutes
|CookTime = 4 hours
|TotalCalories = 2576
|PortionCalories = 1288
|Image = [[Image:Sousvide ribeye steak curry recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Superb 🍛🍚🥩 ''

5/5 

Tender and tasty!

 [[User:TheJudge|The Judge]] 
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</table>
[[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]]
{{RecipeIngredients
| 2 portion of [[Frozen|frozen]] [[Curry sauce|curry sauce]] - about 150 to 200 ml
| 2 x 200 g [[Rib|rib]]-eye steaks
}}

===Method===
{{RecipeMethod

| Individually [[Vacuum seal|vacuum seal]] the [[Rib|rib]]-eye steaks and [[Curry sauce|curry sauce]]
| Cook [[Sous-vide|sous-vide]] for 4 hours at 65° C
}}
===Serving suggestions===
Serve with [[Plain boiled rice|plain boiled rice]] and [[Toasted|toasted]] [[Naan breads|naan breads]]

===Chef's notes===
I vacuum sealed the steaks the night before and allowed the curry sauce to defrost in the fridge overnight. You could cook from frozen; just add an extra 30 minutes cooking time for the defrosting to occur in the sous-vide cooker.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Indian recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
{{Template:Sous Vide, Smoking and Curing UK}}

<code 'hashtagrev:12032020'>[[Special:Search/currysauce|#currysauce]] [[Special:Search/rib|#rib]] [[Special:Search/frozen|#frozen]] [[Special:Search/vacuumseal|#vacuumseal]] [[Special:Search/spicyrecipes|#spicyrecipes]] [[Special:Search/britishrecipes|#britishrecipes]] [[Special:Search/sousviderecipes|#sousviderecipes]] [[Special:Search/meatrecipes|#meatrecipes]] [[Special:Search/sousvideribeyesteakcurry|#sousvideribeyesteakcurry]] [[Special:Search/curry|#curry]] [[Special:Search/beefrecipes|#beefrecipes]]
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Sous-vide rib-eye steak curry - Revision history

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