We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Generously salt and pepper the ribeyes and place in a vacuum-sealed bag.
Sous vide at 130F for 1 hour and 45 minutes until medium-rare.
Remove the steaks from the bags, pat very dry, and add more salt. Preheat a cast iron skillet over high heat. Using long tongs, 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 pan so they continue to render.
Rest at least 10 minutes.
Combine the chopped tomato, parsley, basil, chives, shallot, red wine vinegar, olive oil, salt, and pepper to make the chimichurri.
Slice the steak and spoon the chimichurri over and around.
Garnish with torn basil and Maldon flaky salt.
Want to keep this recipe for later? We can email it to you!
For other thicknesses: 3/4 inch - 45 min, 1 inch - 1 hr, 1 1/4 inch - 1 hr 15 min, 1 3/4 inch - 2 hr, 2 inch - 2 hr 30 min, 2 1/2 inch - 3 hr 15 min, 3 inch - 4 hr.
For other doneness levels, change the bath temp: rare 120F, medium 135F, medium-well 145F, well-done 155F. 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.
Pat the steaks bone-dry before searing and salt a second time; surface moisture steams instead of crusting.
Food safety: under 130F, don't exceed 2 1/2 hours total. At 130F and above, safe up to 4 hours.
Refrigerate sliced steak up to 3 days; reheat gently in a 130F bath or covered skillet over very low heat.
Can I use frozen steaks for sous vide?
Yes, you can sous vide steaks straight from the freezer. Just add 30-60 minutes to the cooking time depending on thickness.
How do I adjust cooking time for different steak thickness?
For 3/4 inch, cook for 45 min; 1 inch, 1 hr; 1 1/4 inch, 1 hr 15 min; 1 3/4 inch, 2 hr; 2 inch, 2 hr 30 min; 2 1/2 inch, 3 hr 15 min; 3 inch, 4 hr.
What temperature should I use for different doneness levels?
For rare, set the bath to 120F; medium, 135F; medium-well, 145F; well-done, 155F. Time remains the same.
How long can I store the cooked steak?
Refrigerate sliced steak for up to 3 days. Reheat gently in a 130F bath or covered skillet over very low heat.
Can I prepare the chimichurri in advance?
Yes, you can make the chimichurri up to 24 hours ahead. It's brightest within the first 24 hours, then mellows.
