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Sous-vide rib-eye steak with red pepper onions and sage: Difference between revisions

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|title=Sous-vide rib-eye steak with red pepper onions and sage
|title=Sous-vide rib-eye steak with red pepper onions and sage
|titlemode=replace
|titlemode=replace
|keywords=#onion #redpepper #blackpepper #sageleaves #steak #chips #sousvideribeyesteakwithredpepperonionsandsage #sousvidecooking #salad #sear #cutofbeef
|hashtagrev=032020
|description=A little experiment with our favourite Cut of cut of beef and a few simple flavourings. Ive used one large Rib-eye rib-eye steak (370 g) which will be..
|description=A little experiment with our favourite Cut of cut of beef and a few simple flavourings. Ive used one large Rib-eye rib-eye steak (370 g) which will be..
}}
}}
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A little experiment with our favourite [[Cut of beef|cut of beef]] and a few simple flavourings.
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I've used one large [[Rib-eye Steak|rib-eye steak]] (370 g) which will be plenty for 2 people.
 
This piece of [[Steak|steak]] has been flavoured with 4 slices of [[Onion|onion]], 4 small slices of [[Red pepper|red pepper]] and 4 large [[Sage leaves|sage leaves]]. The only other flavouring is a good pinch of [[Black pepper|black pepper]].  Don't add any [[Salt|salt]] as this would just dehydrate the steak as it cooks.
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{{recipesummary
|DatePublished=19th September 2017
|DatePublished=19th September 2017
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  10 hours, 10 minutes
|CookTime =  10 hours, 10 minutes
|TotalCalories = TBA
|TotalCalories = 1244
|PortionCalories = TBA
|PortionCalories = 622
|Image = [[Image:Sousvide ribeye steak with red pepper onions and sage recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sousvide ribeye steak with red pepper onions and sage recipe.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Sous vide at 62° C for 10 hours.jpg|thumb|300px|right|Cook sous vide at 62° C for 10 hours]]
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[[Image:Rib-eye steak onion sage and red pepper sealed.jpg|thumb|300px|right|Rib-eye steak onion sage and red pepper sealed]]
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[[Image:Rib-eye steak onion sage and red pepper ready.jpg|thumb|300px|right|Rib-eye steak onion sage and red pepper]]
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A little experiment with our favourite [[Cut of beef|cut of beef]] and a few simple flavourings.
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Those chips look great</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


I've used one large [[Rib-eye Steak|rib-eye steak]] (370 g) which will be plenty for 2 people.
<span class="reviewDesc">..and the steak is not bad either! 💖</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>


This piece of [[Steak|steak]] has been flavoured with 4 slices of [[Onion|onion]], 4 small slices of [[Red pepper|red pepper]] and 4 large [[Sage leaves|sage leaves]]. The only other flavouring is a good pinch of [[Black pepper|black pepper]].  Don't add any [[Salt|salt]] as this would just dehydrate the steak as it cooks.
{{RecipeIngredients
{{RecipeIngredients


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| A good pinch of [[Black pepper|black pepper]]
| A good pinch of [[Black pepper|black pepper]]
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<gallery widths=300px heights=300px perrow=5>
Image:Sous vide at 62° C for 10 hours.jpg|Cook sous vide at 62° C for 10 hours
Image:Rib-eye steak onion sage and red pepper sealed.jpg|Rib-eye steak onion sage and red pepper sealed
Image:Rib-eye steak onion sage and red pepper ready.jpg|Rib-eye steak onion sage and red pepper
</gallery>
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
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[[Air fried]] [[Chips|chips]] are best with this!
[[Air fried]] [[Chips|chips]] are best with this!
This was very nice, looked well-done but tasted rare.  Would like to try the same recipe but with a teaspoon of butter added to the sous-vide bag.
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[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
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{{Template:Sous Vide, Smoking and Curing UK}}
<!-- footer hashtags --><code 'hashtagrev:032020'>#onion #redpepper #blackpepper #sageleaves #steak #chips #sousvideribeyesteakwithredpepperonionsandsage #sousvidecooking #salad #sear #cutofbeef </code><!-- /footer_hashtags -->

Latest revision as of 15:43, 9 December 2022

A little experiment with our favourite cut of beef and a few simple flavourings.

I've used one large rib-eye steak (370 g) which will be plenty for 2 people.

This piece of steak has been flavoured with 4 slices of onion, 4 small slices of red pepper and 4 large sage leaves. The only other flavouring is a good pinch of black pepper. Don't add any salt as this would just dehydrate the steak as it cooks.

Sous-vide rib-eye steak with red pepper onions and sage
Electus
Servings:Serves 2
Calories per serving:622
Ready in:10 hours, 25 minutes
Prep. time:15 minutes
Cook time:10 hours, 10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:19th September 2017

Best recipe review

Those chips look great

5/5

..and the steak is not bad either! 💖

The Judge

Ingredients

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

  • Cook sous vide at 62° C for 10 hours

    Cook sous vide at 62° C for 10 hours

  • Rib-eye steak onion sage and red pepper sealed

    Rib-eye steak onion sage and red pepper sealed

  • Rib-eye steak onion sage and red pepper

    Rib-eye steak onion sage and red pepper

Method

  1. Sprinkle the steaks with a good pinch of black pepper - no salt!
  2. Layer the onion slices, red pepper and sage leaves over either side of the steaks.
  3. Vacuum seal the steak in a sous-vide bag
  4. Cook sous-vide for 10 hours at 62° C [143° F]
  5. Remove the steak from the bag
  6. Reserve the juices if you want to make gravy from them
  7. Discard the onion, pepper and sage leaves
  8. Quickly sear the steaks for a minute on each side in a hot, lightly oiled frying pan or with a blowtorch

Serving suggestions

Serve with chips, tomatoes and a little salad.

Chef's notes

By all means cook 2 separate steaks, in 2 sous-vide bags.

Air fried chips are best with this!

This was very nice, looked well-done but tasted rare. Would like to try the same recipe but with a teaspoon of butter added to the sous-vide bag.

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#onion #redpepper #blackpepper #sageleaves #steak #chips #sousvideribeyesteakwithredpepperonionsandsage #sousvidecooking #salad #sear #cutofbeef

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