Ultimate Sous Vide Ribeye Steak with Chimichurri Sauce

It’s no secret I’m a huge meat and potato guy. I’m also a hispanic man who loves his Latin flavors. There isn’t much better to me than a fat steak with a Latin flair to it, so this chimichurri steak is a huge hit in my house. A recent study has shown that Americans eat roughly 62 pounds of beef a year. We feel that number is about to double when people taste this steak. You will keep coming back to this recipe again and again.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 133F / 56.1C

Ingredients

• 1 medium tomatillo, husked
• 1/2 cup fresh cilantro leaves
• 1/3 cup plus 1 tablespoon vegetable oil
• 2 tablespoons salsa verde
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons minced garlic
• Kosher salt and freshly ground black pepper
• 1 (1-pound) boneless ribeye steak

Directions

1. Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC) for medium-rare.
2. Prepare the chimichurri sauce: Heat a small saucepan filled with water to a rapid boil. Add the tomatillo and boil until it begins to soften, 3 to 5 minutes. Using a slotted spoon, remove the tomatillo, reserving the cooking water.
3. Combine the cilantro, 1/3 cup oil, salsa verde, vinegar, garlic, 1/2 tablespoon salt, and pinch black pepper in a blender. Add the boiled tomatillo and 1/4 cup tomatillo cooking water. Blend until smooth. Season to taste with salt, pepper, and additional vinegar.
4. Place the steak in a large zipper lock bag. Add 1/2 cup chimichurri sauce and seal using the water immersion method. Place the bag in the water bath and set the timer for 1 hour or up to 4 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
2. Heat the remaining 1 tablespoon oil in a heavy skillet over high heat. When the oil just begins to smoke, add the steak. Sear until well-browned on both sides, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes.
3. Slice steak into thin pieces and season with salt. Serve drizzled with chimichurri sauce.