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

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|PrepTime =  10 minutes
|PrepTime =  10 minutes
|CookTime =  4 hours
|CookTime =  4 hours
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|TotalCalories = 1098
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|PortionCalories = 549
|Image = [[Image:Sousvide Phillycheese ribeye steaks recipe.jpg|300px|alt=Electus]]
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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
Image:Taste Sensation Philly Cheesesteak being seasoned.jpg

Revision as of 10:35, 7 January 2021



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

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.

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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