Sous Vide Rib Eye with Chimichurri Butter

To make the chimichurri butter, in a bowl, combine the butter, chile peppers, cilantro, oregano and garlic. Use a fork to mash together until thoroughly combined. Season to taste with salt and pepper. Wrap in plastic wrap and shape into a log. Refrigerate until firm, at least 1 hour or up to 3 days.

Bring the steak to room temperature and season generously on both sides with salt and pepper. Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 129°F (54°C) for medium-rare or 134°F (57°C) for medium.

Place the steak in a vacuum bag and add 3 Tbs. of the chimichurri butter, 1 sliced chile pepper, half the garlic and 2 of the oregano sprigs. Vacuum seal the bag.

When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook the steak for 3 hours.  (The steak can be left in the water bath, at the cooking temperature, for up to another 3 hours before serving.)

Remove the bag from the water bath, transfer the steak to a plate and discard the chile pepper, garlic and oregano sprigs. Pat the steak dry and season with salt and pepper.

In a large fry pan over medium-high heat, warm the canola oil until very hot. Add the steak and sear, turning once, until a charred crust forms on both sides, about 2 minutes per side. Place the padrón peppers and the remaining sliced chile pepper around the steak. Add 3 Tbs. of the chimichurri butter and the remaining garlic and oregano sprigs to the pan. Baste the steak with the butter for about 1 minute, placing the chile, garlic and oregano on top of the steak if they start to burn.

Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Cut into slices and serve with the padrón peppers, garlic and oregano from the pan. Pass any remaining chimichurri butter alongside. Serves 2.

Williams Sonoma Test Kitchen