Difference between revisions of "Sous-vide rib-eye steak with red pepper onions and sage"
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+ | <span class="review"> | ||
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+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | '''<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> | ||
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+ | <span class="reviewDesc">..and the steak is not bad either! 💖</span> | ||
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+ | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=19th September 2017 | |DatePublished=19th September 2017 | ||
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|TotalCalories = 1244 | |TotalCalories = 1244 | ||
|PortionCalories = 622 | |PortionCalories = 622 | ||
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| A good pinch of [[Black pepper|black pepper]] | | A good pinch of [[Black pepper|black pepper]] | ||
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Image:Sous vide at 62° C for 10 hours.jpg|Cook sous vide at 62° C for 10 hours | 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 sealed.jpg|Rib-eye steak onion sage and red pepper sealed |
Revision as of 18:31, 2 December 2020
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
https://www.cookipedia.co.uk/recipes_wiki/Sous-vide_rib-eye_steak_with_red_pepper_onions_and_sage