| Sous-vide Phillycheese rib-eye steaks | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | TBA |
| Ready in: | 4 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
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| 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 and as the Taste Sensation Philly cheesesteak spice mix is not currently on his 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 sous-vide, as apart from barbecuing, I think it bring out the flavours of the meat and 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
- 2 x 225g Aldi 21 day matured rib-sys steaks
- 3 tablespoon Taste Sensation Philly Cheesesteak seasoning
Method
- Shake about 3 tablespoons of the Taste Sensation Philly Cheesesteak seasoning evenly on to a dinner plate
- Press the steaks onto the rub and ensure they are evenly and well coated
- Add both of the rib-eye steaks to one sous-vide vacuum bag
- Vacuum seal and cook in the sous-vide bath at 64°C for 4 hours
- Remove the bag and serve immediately
Serving suggestions
Serve with chips, and vegetables of your choice.
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