Sous-vide rib-eye steak curry: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Superb 🍛🍚🥩 </span>''' | |||
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<span class="reviewDesc">Tender and tasty!</span> | |||
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[[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]] | [[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]] | ||
Revision as of 15:00, 13 December 2020
Random recipe review
Superb 🍛🍚🥩
5/5
Tender and tasty!
| Sous-vide rib-eye steak curry | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1288 |
| Ready in: | 4 hours 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 14th August 2020 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 portion of frozen curry sauce - about 150 to 200 ml
- 2 x 200 g rib-eye steaks
Method
- Individually vacuum seal the rib-eye steaks and curry sauce
- 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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