Cowboy Ribeye Steaks with Chimichurri
Experience tender cowboy ribeye steaks with flavorful chimichurri sauce using Sous Vide on Wolf appliances. Perfect for a special dinner at home.
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Cooking tools:
- Vacuum sealer
- Vacuum seal bag
- Steam oven
- Cooling rack
- Blender
- Skillet
- Griddle
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pepper mill
- Refrigerator
Ingredients
- 2 bone-in Ribeye steaks, cowboy cut
- salt
- freshly ground pepper
- neutral oil, for searing
- 1 cup loosely packed fresh, flat-leaf parsley leaves
- 1 cup loosely packed fresh cilantro leaves
- 1 serrano pepper
- 1/4 cup onion, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon fresh oregano, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground back pepper, or to taste
- pinch of sugar
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