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 | |||
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|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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|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|300px|alt=Electus]] | |Image = [[Image:Sousvide ribeye steak with red pepper onions and sage recipe.jpg|300px|alt=Electus]] | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1 | | 1 370 g [[Rib-eye Steak|rib-eye steak]] | ||
| 4 slices of [[Onion|onion]] | | 4 slices of [[Onion|onion]] | ||
| 4 small slices of [[Red pepper|red pepper]] | | 4 small slices of [[Red pepper|red pepper]] | ||
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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]] | ||
{{Template:Sous Vide, Smoking and Curing UK}} | {{Template:Sous Vide, Smoking and Curing UK}} | ||
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Revision as of 08:59, 20 September 2017
Sous-vide rib-eye steak with red pepper onions and sage | |
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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 |
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.
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
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