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
- 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.
- 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.
- 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.
- Serve with French beans, mushrooms, and chimichurri
For the chimichurri:
- Mix all ingredients except olive oil in the blender. Add oil while it blends.