Ribeye with Spice Rub and Onion Frites

Instructions

• 1

  To prepare the steaks, combine the garlic, ginger, coriander, cumin, cardamom, cinnamon, chili, turmeric and salt in a small bowl. Brush the steaks with olive oil and sprinkle with the seasoning, pressing to coat. Place the steaks flat, side by side, in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Refrigerate for 2 hours or overnight.

• 2

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 3

  To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your ribeye steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To make the pickled cucumber salad, place the vinegar, sugar and salt in a medium bowl and mix to combine. Add the shallot 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 ½-inch thick slices. Add to the pickle and set aside until serving.

• 6

  To prepare the onion frites, trim the top and bottom of the onion and cut into quarters. Remove the central core of each quarter and cut into ½-inch thick wedges, then separate the onion into ‘petals’.

• 7

  Combine the flour, coriander, cumin, chili and salt in a large bowl and mix to combine. Place the egg and milk in a separate bowl and whisk to combine.

• 8

  When approximately 15 minutes remains on the sous vide timer, fill a large pot or deep fryer, a third full, with a neutral flavored oil and preheat to 356°F. Add the onions to the coating mixture and toss to coat. Add to the egg mixture to coat, then return to the flour coating. Deep fry the onions for a few minutes or until golden brown and crispy. Transfer to a large paper towel lined plate to drain.

• 9

  When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan 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.

• 10

  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.

• 11

  Fold the mint and cilantro through the cucumber salad. Slice the steaks.

• 12

  Transfer the steaks to a plate and serve with the onion ‘frites’ and the pickled cucumber salad.