Sous Vide Reverse-Seared Chimichurri Ribeye Filet | Wild Fork
Difficult
Prep Time 5 MinCook Time 135 MinServings 4-6
For the technique-minded home cook: our Chimichurri Ribeye Filet slow-roasted low and then seared hard for an edge-to-edge medium-rare and a deep, crusty exterior.
LET'S GET COOKING!
1) Preheat water bath to 125°F.
2) Season steaks with salt and pepper and vaccuum seal in heat prrof bags.
3) Place steaks in water bath and sous-vide for 2 hours.
3) Remove and let rest 10 minutes while you heat a skillet with olive oil over high heat until smoking.
4) Sear steaks 60-90 seconds per side to build a deep crust (final temp ~130°F for medium-rare).
5) Rest 5 minutes, then slice or serve whole with chimichurri sauce spooned over top.