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

Ingredients

Fresh Meat

  • 2 rib-eye steaks, bone-in

Store Cupboard

  • 1 sprig of rosemary
  • black pepper
  • 135g of horseradish, grated
  • 1 1/2 tsp Dijon mustard
  • 3/4 tsp salt
  • 1 tbsp of salt
  • 1 tsp black pepper
  • 1/2 sprig of rosemary
  • salt
  • pepper

Fruit & Vegetables

  • 1 garlic bulb
  • 1 garlic clove
  • 1 lemon
  • 4 garlic cloves
  • 1 tsp chilli flakes

Oils & Vinegars

  • olive oil
  • 89g of white wine vinegar
  • 35ml of red wine vinegar
  • 235ml of olive oil
  • extra virgin olive oil

Spices & Dried Herbs

  • kosher salt
  • 1 1/2 tsp oregano

Dairy

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

Beverages

  • 35ml of water

Salad & Fresh Herbs

  • 1/2 bunch of parsley
  • 1 handful of rocket