Sous Vide Ribeye and Chimichurri and Mushroom Sauces. Photo: Chris Emeott
At home in Minnetonka, Mike Rakun enjoys cooking for his family, which includes his wife and business partner, Abby Rakun, and their three children Nadia, 21; Keller, 17; and Mercy, 13. Here he shares a family favorite—ribeye steak.
Sous Vide Ribeye and Chimichurri and Mushroom Sauces
Ribeye Steak
- 16 oz. ribeye steak
- salt
- black pepper, freshly ground
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 Tbsp. olive oil
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp. red pepper flakes
- salt and pepper to taste
Mushroom Sauce
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 2 cups mushrooms, sliced (cremini, button or your choice)
- 1/2 cup white wine
- 1 cup heavy cream
- salt and pepper to taste
Generously season the ribeye steak with salt and freshly ground black pepper on both sides. Let it sit for about 10 minutes to absorb the flavors. Fill the sous vide container with water, and set it to 130 F for medium-rare. (If you prefer a different doneness, adjust the temperature accordingly.) Place the seasoned ribeye in a vacuum-seal bag. Add the crushed garlic, rosemary, thyme and olive oil to the bag. Vacuum seal the bag to remove all the air. Submerge the vacuum-sealed bag in the preheated water bath. Cook for 2 hours. The sous vide method ensures the steak cooks evenly and retains its juiciness. Once the ribeye has finished cooking in the sous vide bath and cooled, remove it from the bag, and pat it dry with paper towels. Heat a skillet over high heat, and add a bit of oil. Sear the steak for about 1–2 minutes on each side until a beautiful crust forms. Baste it with butter to finish. Let the steak rest for a few minutes before slicing. This allows the juices to set.
Chimichurri Sauce: In a bowl, mix together the parsley, cilantro, garlic, red wine vinegar, extra virgin olive oil and red pepper flakes. Season with salt and pepper to taste. Stir the mixture well; let it rest at room temperature for at least 30 minutes. The flavors will meld together beautifully.
Mushroom Sauce: Using the steak skillet, melt the butter over medium heat. Add the chopped onion; cook until translucent, about 3–4 minutes. Add the chopped garlic; cook for another minute. Add the sliced mushrooms to the skillet. Cook until they release their moisture and start to brown, about 5–7 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half. Then add the heavy cream; bring to a simmer. Cook until the sauce thickens, about 5–7 minutes. Season with salt and pepper to taste.
