Sous-vide rib-eye steak curry

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
Difficulty:
Recipe author:	Chef
First published:	14th August 2020

Best recipe review Superb 🍛🍚🥩 5/5 Tender and tasty! The Judge

Prepared, ready to cook tomorrow

Ingredients

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

• 2 portion of frozen curry sauce - about 150 to 200 ml
• 2 x 200 g rib-eye steaks

Method

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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