Sous-vide Phillycheese rib-eye steaks: Difference between revisions

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|title=Sous-vide Phillycheese rib-eye steaks
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|keywords=#tastesensation #spicyrecipes #phillycheesesteak #tastesensationltd #tastesensationphillycheesesteakseasoning #spices #sousvidecooking #tastesensationrecipes #meatrecipes #sousvide
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|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.


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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.
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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.
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|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 = TBA
|TotalCalories = 1098
|PortionCalories = TBA
|PortionCalories = 549
|Image = [[Image:Sousvide Phillycheese ribeye steaks recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sousvide Phillycheese ribeye steaks recipe.jpg|thumb|middle|none|alt=Electus]]
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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.
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Sous-vide forever</span>''


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.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


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.
<span class="reviewDesc">Without doubt, the best way to cook beef</span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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{{RecipeIngredients
{{RecipeIngredients
| 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
| 3 tablespoon [[Taste Sensation]] Philly Cheesesteak seasoning
| 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 64°C for 4 hours
| [[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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Image:Vacuum sealed Philly rib-eye Cheesesteak.jpg
Image:Vacuum sealed Philly rib-eye Cheesesteak.jpg
Image:Taste Sensation Philly Cheesesteak being seasoned.jpg
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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.
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Latest revision as of 15:32, 17 April 2024

Nick Lumby, founder and proprietor of Taste Sensation Ltd (my chosen supplier for herbs, 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 the Taste Sensation website or on 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 mix by cooking the rib-eye steaksous-vide, as apart from barbecuing, I think it is the best way to bring out the flavours of the meat. It also keeps it nice and moist.

If you are not going to cook the meat sous-vide, leave the steaks covered in the rub for at least a few hours at room temperature before cooking.

Sous-vide Phillycheese rib-eye steaks
Electus
Servings:Serves 2
Calories per serving:549
Ready in:4 hours, 10 minutes
Prep. time:10 minutes
Cook time:4 hours
Difficulty:Easy
Recipe author:Chef
First published:13th December 2020

Best recipe review

Sous-vide forever

5/5

Without doubt, the best way to cook beef

Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Shake about 3 tablespoons of the Taste Sensation Philly Cheesesteak seasoning evenly on to a dinner plate
  2. Press the steaks onto the rub and ensure they are evenly and well coated
  3. Add both of the rib-eye steaks to one sous-vide vacuum bag
  4. Vacuum seal and cook in the sous-vide bath at 68°C for 4 hours
  5. Remove the bag and serve immediately

Serving suggestions

Serve with chips, and 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.

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