Sous Vide Rib-Eye Steak with a vibrant Chimichurri Sauce

by CHARCUT Roast House

Main Medium ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 1 hour 15 minutes


2 rib-eye steaks, bone-in

1 sprig of rosemary

1 garlic bulb

1 garlic clove

1 lemon

olive oil

kosher salt

black pepper

135g of horseradish, grated

60g of sour cream

60g of double cream

1 1/2 tsp Dijon mustard

89g of white wine vinegar

3/4 tsp salt

35ml of red wine vinegar

35ml of water

4 garlic cloves

1 tbsp of salt

1 tsp chilli flakes

1 tsp black pepper

235ml of olive oil

1/2 bunch of parsley

1 1/2 tsp oregano

1/2 sprig of rosemary

1 handful of rocket

extra virgin olive oil




1. Preheat a waterbath to 52°C

2. Season the steak liberally on both sides with salt and pepper, a few slices of garlic and a sprig of rosemary. Place in a vacuum bag with 1 tbsp of olive oil and seal. Place the bag in the and leave to cook for 1 hour

3. Preheat the oven to 200°C/gas mark 6

4. Cut 1/4 of the top of the head of garlic, douse in olive oil and season with salt and pepper. Wrap the bulb in foil and roast in the oven for 20 minutes, or until the garlic is tender

5. To prepare the horseradish cream, simply place in a mixing bowl and whisk until smooth and creamy

6. For the chimichurri sauce, place all of the ingredients in a food processor then transfer to a bowl

7. Cut the lemon in half and place cut-side down on a hot chargrill pan until nicely browned. Keep warm in until ready to serve

8. Dress the rocket leaves in a little extra virgin olive oil, salt and pepper

9. Remove the steaks from the bags and preheat a chargrill pan or grill until hot. Sear on all sides to achieve nice grill marks, for approximately 4 minutes on each side. Allow to rest for 5 minutes, then slice and serve with the sauces, dressed rocket, garlic and lemon