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

Ingredients

Fresh Meat

  • 2 rib-eye steaks, bone-in

Oils & Vinegars

  • olive oil
  • 89g of white wine vinegar
  • 35ml of red wine vinegar
  • extra virgin olive oil

Spices & Dried Herbs

Dairy

  • 60g of sour cream
  • 60g of double cream

Beverages

  • 35ml of water

Salad & Fresh Herbs