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 | ||
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|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. | |||
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. | |||
{{recipesummary | {{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 = | |TotalCalories = 1244 | ||
|PortionCalories = | |PortionCalories = 622 | ||
|Image = [[Image:Sousvide ribeye steak with red pepper onions and sage recipe.jpg| | |Image = [[Image:Sousvide ribeye steak with red pepper onions and sage recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | |||
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====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> | |||
<span class="reviewDesc">..and the steak is not bad either! 💖</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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{{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:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
{{Template:Sous Vide, Smoking and Curing UK}} | {{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 | |
---|---|
Servings: | Serves 2 |
Calories per serving: | 622 |
Ready in: | 10 hours, 25 minutes |
Prep. time: | 15 minutes |
Cook time: | 10 hours, 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 19th September 2017 |
Best recipe reviewThose chips look great 5/5 ..and the steak is not bad either! 💖 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 370 g rib-eye steak
- 4 slices of onion
- 4 small slices of red pepper
- 4 large bay leaves
- A good pinch of black pepper
-
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
Method
- Sprinkle the steaks with a good pinch of black pepper - no salt!
- Layer the onion slices, red pepper and sage leaves over either side of the steaks.
- Vacuum seal the steak in a sous-vide bag
- Cook sous-vide for 10 hours at 62° C [143° F]
- Remove the steak from the bag
- Reserve the juices if you want to make gravy from them
- Discard the onion, pepper and sage leaves
- 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