Sous-vide rib-eye steak curry: Difference between revisions

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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.


{{Template:CookTools}}
The process is very simple and you could always use a commercial [[Curry sauce|curry sauce]] rather than make your own.
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<span class="review">
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====Random recipe review====
</span>
'''<span class="reviewTitle">Superb 🍛🍚🥩 </span>'''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Tender and tasty!</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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|DatePublished=14th August 2020
|DatePublished=14th August 2020
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|TotalCalories = 2576
|TotalCalories = 2576
|PortionCalories = 1288  
|PortionCalories = 1288  
|Image = [[Image:Sousvide ribeye steak curry recipe.jpg|alt=Electus]]
|Image = [[Image:Sousvide ribeye steak curry recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]]
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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]].
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Superb 🍛🍚🥩 </span>''


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


The process is very simple and you could always use a commercial [[Curry sauce|curry sauce]] rather than make your own.
<span class="reviewDesc">Tender and tasty!</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>
[[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]]
{{RecipeIngredients
{{RecipeIngredients
| 2 portion of [[Frozen|frozen]] [[Curry sauce|curry sauce]] - about 150 to 200 ml
| 2 portion of [[Frozen|frozen]] [[Curry sauce|curry sauce]] - about 150 to 200 ml
| 2 x 200 g [[Rib|rib]]-eye steaks
| 2 x 200 g [[Rib|rib]]-eye steaks
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#currysauce #rib #frozen #vacuumseal #spicyrecipes #britishrecipes #sousviderecipes #meatrecipes #sousvideribeyesteakcurry #curry #beefrecipes</code><!-- /footer_hashtags -->
<!-- footer hashtags --><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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Latest revision as of 16:47, 17 April 2024

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

Being pre-frozen makes it easy to 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 rather than make your own.

Sous-vide rib-eye steak curry
Electus
Servings:Serves 2
Calories per serving:1288
Ready in:4 hours 5 minutes
Prep. time:5 minutes
Cook time:4 hours
Difficulty:Easy
Recipe author:Chef
First published:14th August 2020

Best recipe review

Superb 🍛🍚🥩

5/5

Tender and tasty!

The Judge

Prepared, ready to cook tomorrow

Ingredients

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


Method

  1. Individually vacuum seal the rib-eye steaks and curry sauce
  2. Cook sous-vide for 4 hours at 65° C

Serving suggestions

Serve with plain boiled rice and toasted 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.

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#currysauce #rib #frozen #vacuumseal #spicyrecipes #britishrecipes #sousviderecipes #meatrecipes #sousvideribeyesteakcurry #curry #beefrecipes

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