the Breville Test Kitchen
Turbo Ribeye with Spice Rub and Onion Frites
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
the Joule® Turbo Sous Vide
35 mins total time
25 mins active time
Easy
Serves 2
Ingredients
Measurements:
For the steak
3 cloves garliccrushed
1 tsp finely grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cardamom
½ tsp ground cinnamon
½ tsp chilli powder
½ tsp ground turmeric
1 tsp Coarse salt
2 tbsp olive oil
2 beef ribeye steaksapproximately 300g each
2 tbsp neutral oilto sear
For the pickled cucumber salad
2 tbsp apple cider vinegar
1 tbsp caster sugar- ½ tsp Coarse salt
1 eschalotthinly sliced
2 Lebanese cucumbers
⅓ cup mint leaves
⅓ cup coriander leaves
For the onion
1 brown onion
1½ cups (225 g) plain flour- ½ tsp ground coriander
- ½ tsp ground cumin
½ tsp chilli powder- 2 tsp Coarse salt
1 egg
½ cup (120 ml) milk- Neutral oil
for deep frying
Instructions
- 1
Combine the garlic, ginger, coriander, cumin, cardamom, cinnamon, chilli, turmeric and salt in a small bowl. Add the oil and mix well to combine. Rub the spice mix all over the steaks. Place the steaks flat, side by side, in a microwave-safe, zip-lock freezer bag with the longest edge running along the base of the bag. Refrigerate for 2 hours or overnight.
- 2
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel. - 3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 4
To make the cucumber salad, place the vinegar, sugar and salt in a medium bowl and whisk to combine. Add the eschalot and allow to pickle. Trim the ends of the cucumbers, then peel and halve lengthwise. Using a small spoon, remove the seeds, then cut on the diagonal into 1cm thick slices. Add to the pickle and set aside until serving.
- 5
Trim the top and bottom of the onion and cut into quarters. Remove the central core of each quarter and cut into 1cm thick wedges, then separate the onion into ‘petals’.
- 6
Combine the flour, coriander, cumin, chilli and salt in a large bowl and mix to combine. Place the egg and milk in a separate bowl and whisk to combine.
- 7
When there’s approximately 15 minutes remaining on the sous vide timer, fill a deep fryer or large saucepan, a third full with a neutral flavoured oil and preheat to 180°C. Add the onion to the flour mixture and toss to coat. Add to the egg mixture to coat, then return to the flour mixture. Deep fry the onion for a few minutes or until golden brown and crisp. Transfer to a large plate lined with paper towel to drain.
- 8
When the timer signals that the steaks are done, heat a large cast iron skillet or heavy-based frypan over medium heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry.
- 9
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.
- 10
Fold the mint and coriander through the cucumber salad.
- 11
Transfer the sliced steaks to a plate and serve with the onion 'frites' and the pickled cucumber salad.