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137 Club Ribeye and Chimichurri

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  • Ribeye steak, preferably club cut for its generous marbling and thickness
  • Salt and freshly ground black pepper
  • Avocado oil for searing
  • Chimichurri


  1. 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.
  2. Make the chimichurri from recipe (preferably ahead of time):
  3. 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.
  4. 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.
  5. Serve:
    • Arrange the sliced steak on a serving plate or board.
    • Generously spoon the chimichurri sauce over the slices of ribeye.
  6. 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.
  • Author: Lucas Krammes
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