Description
The foolproof, steakhouse-quality ribeye — sous vide for edge-to-edge medium-rare, finished with a screaming-hot cast iron sear and a bright tomato chimichurri.
Ingredients
Units
Scale
For the steak:
- 2 ribeye steaks (1 1/2 inches thick, about 12-16 oz each)
- Kosher salt
- Freshly cracked black pepper
- 1 cup tomato, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/4 cup shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1/8 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Maldon sea salt flakes
- Fresh basil leaves, torn
Instructions
- Generously salt and pepper the ribeyes and place in a vacuum-sealed bag.
- Sous vide at 130°F for 1 hour and 45 minutes (medium-rare).
- Remove the steaks from the bags, pat VERY dry, and then add more salt — sounds crazy, but important for flavor. Then preheat a cast iron skillet over high heat. Using long tongs (so you don't get burned), sear the fat cap, then sear in screaming-hot cast iron 45–60 seconds per side, with the fatty sides bumped up against the edge of the cast iron so they continue to render.
- Rest at least 10 minutes (sous vide steaks need less rest).
- Slice the steak and then spoon the chimichurri over and around.
- Garnish with basil and Maldon.
Notes
- For other thicknesses: ¾" → 45 min, 1" → 1 hr, 1¼" → 1h 15m, 1¾" → 2 hr, 2" → 2h 30m, 2½" → 3h 15m, 3" → 4 hr.
- For other doneness levels, change the bath temp: rare 120°F, medium 135°F, medium-well 145°F, well-done 155°F. Time stays the same.
- Sous vide steaks frozen straight from the freezer: add 30–60 min depending on thickness.
- Make the chimichurri up to 24 hours ahead — it's brightest within the first 24, then mellows.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
