Reverse Sear Sous Vide Ribeye Steak with Chunky Chimichurri
Salt brined ribeye done in the sous vide! First time doing a reverse sear, but pretty happy with how it came out!
By Sam Luck-Leonard
Ingredients
- Apple Cider Vinegar
- Butter
- Cayenne Pepper
- Cilantro
- Dried Oregano
- Garlic
- Olive Oil
- Pepper
- Red Onion
- Ribeye Steak
- Rosemary
- Salt
- Thyme
Instructions
- Lay out the ribeye on a rack. Generously salt and pepper both sides. Place in the fridge uncovered for 5 hours to cure
- After pulling out the ribeye, place into a vacuum sealable bag with 3 cloves of garlic, 2 tbsp unsalted butter and a couple twigs of both thyme and rosemary
- Vacuum seal and sous vide at 125 F for an hour and a half
- Let the ribeye sit from 30 min - 1 hour after sous vide
- For chimichurri- take a handful of cilantro, 1 clove garlic, about 1/6 a red onion, 1/2 tbsp of olive oil, 1/4 tbsp apple cider vinegar, a dash of both cayenne pepper and dried oregano and pulse in a blender/food processor to desired size of cilantro/onion/garlic bits. Add in another 1/2 tbsp of olive oil and set aside
- While the chimichurri sits, heat up a cast iron or stainless steel pan as until hot as the sun and smoking. Place the ribeye on the pan for about 30 seconds each side
- Place the ribeye on a cutting board, cut into strips, cover with the chimichurri and enjoy!
