Sous Vide 101: Sous Vide Steak with Chimichurri Sauce
Posted by : Alex Mills /
As we continue our Sous Vide 101 series, we’re focusing on showing you just what you need to know to have early success with this new cooking technique. Cooking with sous vide is easier than you can imagine, but there is a little bit of a learning curve. Luckily, once you do it a couple times, it will feel old hat and you’ll wonder where your new favorite kitchen toy was your whole life.
The sous vide approach to steaks is truly game changing. Low and slow cooking with beef makes it just about fork tender and gives it a new, tender juicy consistency unattainable with other methods. A quick sear on a cast iron pan gives it the perfect crust and you are about to enjoy steak like you’ve never had it before.
We’ve thrown in an addition to this recipe that will elevate your steak in ways normal steak sauce just simply can’t. Chimichurri is a traditional South American condiment served with their famous steaks - the vinegarey, herb-ey, garlickey goodness takes steak to a new level. The vinegar and garlic cut the rich mouth feel of the steak to balance the flavors beautifully and honestly… the whole thing creates a delicious party in your mouth.
Read on to learn all about how to make your steak perfect to just how you like it with sous vide!
With sous vide, you can control exactly the results you get from a cook. So, with steak, you can create rare to well results with anything in between predictably without overcooking.
We all know a perfect medium rare steak can be a bit hard to achieve with a normal method, but the precision of setting a temperature with your sous vide bath and never raising the temperature in your food above that yields perfect, predictable results.
We recommend testing the amount of time you cook your steak as it can effect the texture somewhat. But, the forgiving nature of low and slow also makes it so you have a ton of flexibility for how long you let your meal cook, which makes this method so easy if you are hosting a crowd or just prepping a week night meal.
Follow the chart below to achieve the results you’re after.
- Set up your sous vide bath and Gramercy Kitchen Co sous vide machine and heat the water to your desired temperature for the results you’re after.
- Pre-season your steak with salt, pepper and garlic powder generously on both sides.
- Bag up your steak using your preferred method - vacuum sealing or using a freezer bag and removing all the air.
- Once the water comes to temperature, place your steak in the water bath and let it cook for the amount of time you’re.
- Once your full cook cycle has completed, it’s time to sear.
- Heat a stainless steel pan or a cast iron pan to the hottest you can get it. you may want to open a vent too - it can get smokey!
- Add a splash of high heat oil - we recommend avocado oil - or use a pat of butter.
- Sear both sides for 60-90 seconds per side.
- Serve immediately
- ¼ cup coarsely chopped parsley
- 3 TB red wine vinegar
- 4 large garlic cloves
- 2 TB oregano leaves
- 2 tsp crushed red pepper (optional)
- Salt & Pepper to taste
- ½ cup extra virgin olive oil
We love using our mortar and pestle to combine all the ingredients! If you are using this method, combine all the dry ingredients and pound to form a paste. Then, add the red wine vinegar and grind together, being careful not to splash the mixture.
At the end, add the olive oil and stir with a fork to combine.
If you’re not using a mortar and pestle, combine all ingredients except oil into a food processor and pulse a 2-3 to combine without loosely. You want to have some texture, so don’t do this too much.
Drizzle in the olive oil and stir with a fork.
Spoon over your freshly seared steak. Tag us @GramercyKitchenCo if you use this recipe.