Sous vide rib-eye steak with roasted garlic, grilled lemon, horseradish cream and chimichurri

1 hour 15 minutes


Sous vide rib-eye steak

  • 2 rib-eye steaks, bone-in
  • 1 sprig of rosemary
  • 1 garlic bulb
  • 1 garlic clove
  • 1 lemon
  • olive oil
  • kosher salt
  • black pepper

Horseradish cream

  • 135g of horseradish, grated
  • 60g of sour cream
  • 60g of double cream
  • 1 1/2 tsp Dijon mustard
  • 89g of white wine vinegar
  • 3/4 tsp salt

Chimichurri sauce

  • 35ml of red wine vinegar
  • 35ml of water
  • 4 garlic cloves
  • 1 tbsp of salt
  • 1 tsp chilli flakes
  • 1 tsp black pepper
  • 235ml of olive oil
  • 1/2 bunch of parsley
  • 1 1/2 tsp oregano
  • 1/2 sprig of rosemary

To serve

  • 1 handful of rocket
  • extra virgin olive oil
  • salt
  • pepper


Preheat a waterbath to 52°C
Season the steak liberally on both sides with salt and pepper, a few slices of garlic and a sprig of rosemary. Place in a vacuum bag with 1 tbsp of olive oil and seal. Place the bag in the and leave to cook for 1 hour
Preheat the oven to 200°C/gas mark 6
Cut 1/4 of the top of the head of garlic, douse in olive oil and season with salt and pepper. Wrap the bulb in foil and roast in the oven for 20 minutes, or until the garlic is tender
To prepare the horseradish cream, simply place in a mixing bowl and whisk until smooth and creamy
For the chimichurri sauce, place all of the ingredients in a food processor then transfer to a bowl
Cut the lemon in half and place cut-side down on a hot chargrill pan until nicely browned. Keep warm in until ready to serve
Dress the rocket leaves in a little extra virgin olive oil, salt and pepper
Remove the steaks from the bags and preheat a chargrill pan or grill until hot. Sear on all sides to achieve nice grill marks, for approximately 4 minutes on each side. Allow to rest for 5 minutes, then slice and serve with the sauces, dressed rocket, garlic and lemon