Sous Vide Tomahawk Ribeye with Chimichurri

A really perfect sous vide steak will only get better with fresh homemade chimichurri...

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 129.2F / 54C

Ingredients

• 1 - 1.2kg Tomahawk Ribeye Steak
• Olive oil
• Butter
• Salt and pepper
• A few pieces garlic
• For the Chimichurri:
• 50g finely chopped parsley leaves
• 2 tablespoons of fresh, finely chopped oregano
• 4 pieces garlic
• 50g finely chopped cilantro
• 2 tablespoons of red wine vinegar
• 1 tablespoon of fresh lemon juice
• 120ml olive oil
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 54.0ºC / 129.2ºF
2. You can marinate the steak as desired, but I have not done that, since I think it is not necessary for quality meat. In this case will rather save it for the finish. The Tomahawk therefore wanders directly into the water bath at 54°C for 4 hours.
3. In the meantime, you can prepare the chimichurri by combining all the ingredients and chopping them up neatly with the blender until you have a salsa.

Pan finish

1. Shortly before the 4 hours have elapsed, prepare the pan by heating the oil to high heat, adding the pressed garlic and then some butter. Take the steak out of the water bath and the bag, dab dry on all sides, season with salt and pepper, then fry on all sides for 1-2 minutes. If necessary, add a little more olive oil and butter.
2. Let the steak rest briefly, cut it and serve it with the chimichurri.