Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Ribeye Steaks with Chimichurri
INGREDIENTS
Make-Ahead: Steaks can cook in water bath at 130°F up to 2 hours before searing. Bagged cooked steaks can be chilled in
an ice bath and refrigerated up to 1 day before serving. Rewarm steaks (in bag) in a water bath with Sous Vide Cooker set to
120°F for 15 minutes before searing. Chimichurri sauce can be made up to 8 hours ahead, covered, and refrigerated; bring to
room temperature before serving.
Chimichurri:
3 garlic cloves, peeled
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
1 tbs fresh thyme leaves
1/2 tbs fresh oregano leaves
1 tbs crushed red pepper flakes
Zest of 1 lemon
2 tbs red wine vinegar
1/4 cup olive oil
Ribeye Steaks:
Two 1 1/2-inch thick ribeye steaks
(about 12 oz each)
3 tbs butter, divided
1 tbs olive oil
Serves: 4
METHOD
1.
2.
3.
4.
5.
In a mortar and pestle or food processor, mince garlic. Add cilantro, parsley, thyme, and oregano and continue mashing
until herbs are coarsely ground. Mash in red pepper flakes, then lemon zest and vinegar. Slowly drizzle in 1/4 cup oil.
Season with salt and pepper.
Place Sous Vide Cooker in a water bath and preheat to 130°F.
Sprinkle steaks all over with salt and pepper. Place steaks in a single layer in a gallon zip top bag and add 2 tbs butter.
Using water displacement method, submerge bag in water bath. Alternatively, place steaks in a single layer in a large
vacuum bag with butter and seal. Submerge bag in water bath. Cook 1 hour.
Remove steaks from bag and pat dry. Heat a large heavy skillet over medium-high heat. Add 1 tbs oil and 1 tbs butter.
When butter has melted, add steaks to skillet. Cook about 2 minutes per side, or until each side has a nice crust. Remove
from pan and rest 5 minutes.
Slice steak and serve with chimichurri sauce.
To sear steak and serve:
To make chimichurri sauce:
To cook ribeye:
27
28
