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

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===Recipe review===
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'''<span class="reviewTitle">Those chips look great</span>'''
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<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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Latest revision as of 18:31, 2 December 2020


Recipe review

Those chips look great

5/5 ..and the steak is not bad either! 💖 The Judge

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

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

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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