Sous-Vide Rib Steaks With Spicy Salsa Verde
- Total Time
- 2 hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2bone-in rib steaks, each 1½-inch thick
- Kosher salt and freshly ground black pepper
- 2garlic cloves, mashed to a paste or finely grated
- 6fresh thyme sprigs
- Flaky sea salt, for serving (optional)
- ½cup finely chopped fresh cilantro leaves and tender stems
- 3tablespoons chopped fresh mint
- 1tablespoon minced fresh thyme leaves
- 2scallions, white and light green parts only, thinly sliced
- 1serrano chile or jalapeño, halved, seeded and minced
- 1garlic clove, finely grated or mashed to a paste
- 1½tablespoons fresh lime juice, plus more as needed
- 1teaspoon harissa or other hot sauce
- ¼teaspoon ground cumin
- ½teaspoon fine sea salt, plus more as needed
- ¼teaspoon freshly ground black pepper
- ⅓cup extra-virgin olive oil
For the Steak
For the Salsa Verde
Nutritional analysis per serving (6 servings)
513 calories; 44 grams fat; 16 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 28 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
- Step 2
Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
- Step 3
Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1½ hours. If you’d like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
- Step 4
When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
- Step 5
Remove thyme from meat and pat meat dry if you didn’t already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
- Step 6
Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
- Step 7
To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.
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Private Notes
Comments
I think if you haven't pasteurized the meat, it may not be safe to refrigerate it afterwards for that length of time. Under 130, bacteria can grow, and if you stick it in the fridge at that temp, you're really prolonging the time it spends in the danger zone. If you take it above 130 for whatever length of time is necessary for pasteurization (look it up), then you should be able to safely refrigerate it. You're not going to get a much better char than you would by diligently patting it dry.
I made sous vide steak using the same recipe minus the mint. The difference in process, which saved time and clean-up effort, was to sear the steak in a hot (400-450 degrees F) fry pan on the stove top. Doing this achieved the desired browning and Maillard effect without the need to clean a grill. I also find that searing on the stove top allows more control of the end product than using the broiler. By the way, one of the recent versions of the InstantPot allows cooking sous vide.
To Justin. I've been doing this for two years now. No problems. The entire restaurant industry has been doing this for even longer. No problems. That's why sous vide was invented in the first place. You can cook a steak to perfection, put it in the fridge until a customer orders it, and bam - a couple minutes of sear and the perfectly done steak is on the table with garlic mashed potatoes, soup and salad. It may cost you $75 but it's fast food and tasty, too. Pasteurization? Forget it.
Delicious. I didn't refrigerate it for more than 1.5 hours to dry it out after the sous vide, but it was still excellent. Fried it on a hot cast iron for 2 mins/side, but would love to do a final sear on the grill. The salsa verde is awesome. I used sambal oelek as the hot sauce. Served over arugula and with a Josh Cellars can, which was perfect.
Salsa is GREAT!
Based on what others said, I ignored the instructions for the steak and I made the salsa verde, only I was drinking cocktails. I substituted marjoram for the thyme because I had the one but not the other and I put only the green parts of the onion in and left the white parts in the ground, and then I threw everything in a blender, and it still turned out great.
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