Recipe detail

Beef Low-Cook Ribeye Steak

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Beef

Cuisine: Chinese

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Program steps

  • Preheating:
  • 65 °C

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1
Steaming
time icon Termination by time
time icon 02:00 hh:mm
probe icon 50 °C
ventilator icon 80 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 02:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
ribeye steak 300 g

seasoning recipe

Name Value Unit
olive oil 200 ml
freshly ground black pepper, ground 5 g
sea-salt 3 g
bay leaf 2 g
thyme 3 g
dried garlic 5 g
dried shallots 5 g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion Value
Energy 82 kJ
Carbohydrate 1.1 g
Fat 6.1 g
Protein 5.9 g
Water 0 g

Directions

◇ Seasoned and massaged ribeye steak, put it into a vacuum packaging bag, pour in oil and spices, and vacuum
◇ Refrigerate and marinate for at least 3 hours before making, do not stack and press when storing
◇ Before low-temperature steaming, put the vacuum bag at room temperature in advance, and then start to make more accurate
◇ Shufei completes direct frying and roasting without refrigeration to cool down, avoiding blood loss and heat inside and outside
◇ Adsorb surface moisture before frying, the drier the surface, the better the coloring effect
◇ Preheat the frying pan, quickly fry and color the ribeye steak on both sides, and the cut surface is evenly pink

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