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

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