Modes

Sous Vide

Ingredients

Steaks

• 2 bone-in Ribeye steaks, cowboy cut

• salt

• freshly ground pepper

• neutral oil, for searing

Chimichurri Sauce

• 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

Instructions

Pull the steaks from the refrigerator and let them sit on the counter for 30 minutes.

Generously season all sides of the steak with salt and pepper and vacuum seal in the Wolf Vacuum Seal Drawer. Place the sealed steaks on the wire rack in position 2 of the Wolf Convection Steam Oven. Set the Wolf Convection Steam Oven on Sous Vide Mode for 2 hours and 30 minutes and choose the desired doneness temperature. (Video temperature 128°F)

Meanwhile, prepare the sauce by combining parsley, cilantro, serrano chiles, onion, extra-virgin olive oil, red wine vinegar, garlic, oregano, red pepper flakes, salt, freshly ground back pepper, and a pinch sugar in your blender.Taste and adjust the seasoning as needed.

When the steaks are ready, cut them from the bags and gently pat them dry. Heat a large skillet or griddle over medium-high heat. Add the oil and sear the steaks for about 1 minute on each side. Transfer to a cutting board, slice, and serve with the sauce.