137 Club Ribeye and Chimichurri
Ingredients
- Ribeye steak, preferably club cut for its generous marbling and thickness
- Salt and freshly ground black pepper
- Avocado oil for searing
- Chimichurri
Instructions
- Sous Vide the Ribeye:
- Season the ribeye steak generously with salt and pepper.
- Place the steak in a vacuum-seal bag or zip-top bag using the water displacement technique.
- Cook the steak in your sous vide setup at 137°F (58°C) for 2 hours. This will result in a medium-rare doneness with a tender and juicy texture.
- Make the chimichurri from recipe (preferably ahead of time):
- Sear the Steak:
- Once the steak is done sous vide cooking, remove it from the bag and pat it dry with paper towels to ensure a good sear.
- Place in ice bath for 20 minutes to ensure that you do not overcook it
- Heat a cast-iron skillet or heavy pan over high heat and add a small amount of avocado oil.
- Sear the steak for about 1 minute on each side or until a rich, brown crust forms.
- Rest and Slice:
- Let the steak rest for a few minutes after searing. This allows the juices to redistribute throughout the meat.
- Slice the ribeye against the grain to ensure tenderness in each bite.
- Serve:
- Arrange the sliced steak on a serving plate or board.
- Generously spoon the chimichurri sauce over the slices of ribeye.
- Presentation:
- Present the “137 Club Ribeye with Chimichurri” on a platter that highlights the beautiful contrast between the meat and the chimichurri.
- If desired, garnish with extra parsley and a few more red pepper flakes.
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