INGREDIENTS

For the steak:

2 pcs 500g rib eye steak

4 pcs garlic cloves, crushed

2 pcs rosemary sprigs

4 tbs butter

Salt

Pepper

2 boilable bags

For the chimichurri:

1 cup fresh parsley

1/2 cup fresh cilantro

1/2 cup olive oil

3 tbs red wine vinegar

1 lemon juice

1 tsp cumin

1 tsp paprika

2 pcs garlic cloves

1 tsp red pepper flakes

Salt

SOUS VIDE RIB EYE STEAK WITH CHIMICHURRI

PROCEDURE

For the steak

1. Season the beef generously with salt and pepper. Brush with butter all over. Place one steak per bag, add in two garlic cloves and 1 rosemary sprig. Seal with a vacuum sealer.
2. Set the sous vide machine to 54°C for two hours. Once the temperature reads 54, place the two bags into the machine and let it cook for two hours.
3. If to be used immediately, cut open the bag. Let the beef sit. Meanwhile, heat a grill pan. Grill the steaks for no more than two minutes on each side to give a good sear.
4. Serve with French beans, mushrooms, and chimichurri

For the chimichurri:

1. Mix all ingredients except olive oil in the blender. Add oil while it blends.