Sous-vide rib-eye steak curry

From Cookipedia

Using pre-frozen portions of my famous curry sauce and a couple of small rib-eye steaks, I thought I would try an attempt at a sous-vide curry.

Being pre-frozen makes it easy to vacuum seal as there is relatively little liquid, which is normally a problem if you are vacuum sealing.

The process is very simple and you could always use a commercial curry sauce rather than make your own.

Sous-vide rib-eye steak curry
Servings:Serves 2
Calories per serving:1288
Ready in:4 hours 5 minutes
Prep. time:5 minutes
Cook time:4 hours
Recipe author:Chef
First published:14th August 2020

Best recipe review

Superb 🍛🍚🥩


Tender and tasty!

The Judge

Prepared, ready to cook tomorrow


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


  1. Individually vacuum seal the rib-eye steaks and curry sauce
  2. Cook sous-vide for 4 hours at 65° C

Serving suggestions

Serve with plain boiled rice and toasted naan breads

Chef's notes

I vacuum sealed the steaks the night before and allowed the curry sauce to defrost in the fridge overnight. You could cook from frozen; just add an extra 30 minutes cooking time for the defrosting to occur in the sous-vide cooker.

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