Sous Vide Steak Tacos: Ribeye Steak, Steak tacos | Medium steaks, ribs and steak temp

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Ribeye steak and medium steaks are a great pairing for tacos and steaks in any form.

Sous vide, on the other hand, can take it to a whole other level.

Medium steak tacos are so delicious they’ve been dubbed “the perfect pairing”.

You can even make them yourself.

So here’s how you can make your own.

What you’ll need For the sauce: 1lb ribeye steak or brisket 1 1/2 tbsp butter, melted (or 1 tbsp melted coconut oil) 2 tbsp chopped onion 2 tbsp cilantro 2 cloves garlic, minced 1/4 tsp salt 2 tbsp lime juice 1/8 tsp cumin 1/3 cup of your favourite red wine (you can also use white) 2 tomatoes, diced (optional) 2-3 tbsp cumin seeds for garnish 1/6 tsp chili powder (optional), to taste For the taco: 2 large steaks (about 12-14 lbs), cubed 2 tbsp olive oil, extra virgin (or regular), or vegetable oil 2-4 pcs of your favorite steak sauce (I used BBQ Sauce) 1-1/2 pcs extra virgin olive oil for serving Instructions Place the steaks into a large bowl and mix with the melted butter.

Add the onions and cilantro and cook over medium heat for about five minutes until soft and translucent.

Add in the garlic and cook for another minute.

Add some salt and pepper to taste.

Add lime juice and cumin and cook until the garlic is tender.

Add tomatoes and cayenne pepper and cook another minute or two until the tomatoes soften and the sauce starts to thicken.

Add more olive oil if needed.

Season with cumin if you like.

Season the steak with a bit of salt and then season with pepper.

Add to a large frying pan.

Add a splash of the sauce, and bring to a boil.

Reduce the heat to medium-low and allow the steamed steak to cook for about 5-10 minutes.

Remove from the heat and transfer to a cutting board to cool.

When the steak is cool enough to handle, slice it up and serve.

Recipe Notes *If you’re using extra virgin oil, it will add extra flavour and flavour depth to the sauce.

If you’re going to use coconut oil, add a little extra oil for the heat.

If it’s your first time making steaks with SousVide, I recommend doing so at least 2-5 days before cooking them to avoid scorching the skin and leaving you with a greasy steak.

For more on Sous-Vide and the benefits of it, check out my video on how to make a perfect SousVegetarian T-bone Steak.

The recipe will keep for up to six months in the fridge.


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