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Sous-vide Phillycheese rib-eye steaks: Difference between revisions
Sous-vide Phillycheese rib-eye steaks (view source)
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{{#seo: | {{#seo: | ||
|title=-- | |title=Sous-vide Phillycheese rib-eye steaks | ||
|titlemode=replace | |titlemode=replace | ||
|description= | |keywords=#tastesensation #spicyrecipes #phillycheesesteak #tastesensationltd #tastesensationphillycheesesteakseasoning #spices #sousvidecooking #tastesensationrecipes #meatrecipes #sousvide | ||
|hashtagrev=12032020 | |||
|description=The classic American 'steak dog' flavoured with Taste Sensation's own seasoning mix. | |||
}} | }} | ||
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Nick Lumby, founder and proprietor of [[Taste Sensation Ltd]] (my chosen [[Supplier|supplier]] for [[Herbs|herbs]], [[Spices|spices]] and rubs), sometimes sends me taster samples of his upcoming products when I place an order with him. As the [[Taste Sensation Philly cheesesteak seasoning]] is not currently on [https://tastesensationltd.com/shop the Taste Sensation website] or on [https://www.amazon.co.uk/s?i=merchant-items&me=A3AGJ26L1FKXJR the list of his products available from Amazon UK], I have to assume it's a new product line. | |||
I've decided to use this [[Spice|spice]] mix by cooking the [[rib-eye steak]][[Sous-vide|sous-vide]], as apart from [[Barbecuing|barbecuing]], I think it is the best way to bring out the flavours of the [[Meat|meat]]. It also keeps it nice and moist. | |||
If you are '''not''' going to cook the [[Meat|meat]] [[Sous-vide|sous-vide]], leave the steaks covered in the rub for at least a few hours at room temperature before cooking. | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=13th December 2020 | |DatePublished=13th December 2020 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 4 hours | |CookTime = 4 hours | ||
|TotalCalories = | |TotalCalories = 1098 | ||
|PortionCalories = | |PortionCalories = 549 | ||
|Image = [[Image:Sousvide Phillycheese ribeye steaks recipe.jpg| | |Image = [[Image:Sousvide Phillycheese ribeye steaks recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
< | <table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | ||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Sous-vide forever</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Without doubt, the best way to cook beef</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 x 225g Aldi 21 day matured [[Rib-eye steaks]] from Ashfield Farms | |||
| 2 x 225g Aldi 21 day matured [[Rib | | 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 | ||
}} | }} | ||
<gallery widths= | <gallery widths=250px heights=250px perrow=5> | ||
Image:Vacuum sealed Philly rib-eye Cheesesteak.jpg | |||
Image:Taste Sensation Philly Cheesesteak being seasoned.jpg | |||
Image:Taste Sensation Philly Cheesesteak seasoning plated.jpg | |||
Image:Taste Sensation Philly Cheesesteak seasoning bag details.jpg | |||
</gallery> | </gallery> | ||
===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]] | ||
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[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
{{Template:Sous Vide, Smoking and Curing UK}} | {{Template:Sous Vide, Smoking and Curing UK}} | ||
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