Ultimate Sous Vide Ribeye Steak with Chimichurri Sauce

(4)

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

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Recipe Temp 133 F / 56.1 C
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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC) for medium-rare.

  • Step 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.

  • Step 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.

  • Step 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

    • Step 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.

    • Step 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.

    • Step 3

      Slice steak into thin pieces and season with salt. Serve drizzled with chimichurri sauce.

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133 F / 56.1 C Recipe Temp
Recipe Time
Prep Time