Ingredients
Scale
- 4 strip steaks, 1" thick
- 2 tablespoons butter, divided
- 1 tablespoon vegetable/canola oil
- Grilled Scallions*
for the Chimichurri Sauce
- 1 cup packed fresh parsley leaves
- 1 cup packed fresh cilantro leaves
- 3 cloves garlic
- 1 small shallot
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- Kosher salt
- Freshly ground black pepper
Instructions
-
Preheat immersion circulator in a large pot of water to desired temperature**. Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter. Seal sous vide bags using vacuum sealer and place in water bath for 1-2 hours.
-
Remove steaks from water bath and sous vide bags and pat dry with paper towels. Heat a heavy bottom skillet over high heat. Once it's very hot, add vegetable/canola oil and then gently lay steak, one at a time, in the skillet. Sear steaks for 30-60 seconds per side, until golden brown. Remove steak from pan, allow to rest for 5 minutes, and then slice. Serve with grilled scallions and chimichurri sauce.
for the Chimichurri Sauce
- Combine all ingredients in a food processor and puree until combined but still a bit chunky. Season generously with Kosher salt and freshly ground black pepper. Allow flavors to meld for at least 15 minutes before serving.
Notes
*Grilling scallions is as easy as brushing a little oil and salt on whole scallions and grilling until softened and grill marks appear.
**I prefer 56°C for a nice rosy medium. 54°C will give you a medium rare.
- Prep Time: 15 minutes
- Cook Time: 1 hour