Sous-Vide Rib Steaks with Spicy Salsa Verde

cooking.nytimes.com

Graduated from Culinary school so I believe I am a true foodie. Mostly cooking for fun. My friends enjoy my dinners and I enjoy entertaining them. Always looking for new and challenging recipes.

subheading: FOR THE STEAK:

2 bone-in rib steaks, each 1 ½-inch thick

Kosher salt and freshly ground black pepper

2 garlic cloves, mashed to a paste or finely grated

6 fresh thyme sprigs

Flaky sea salt, for serving (optional)

subheading: FOR THE SALSA VERDE:

½ cup finely chopped fresh cilantro leaves and tender stems

3 tablespoons chopped fresh mint

1 tablespoon minced fresh thyme leaves

2 scallions, white and light green parts only, thinly sliced

1 serrano chile or jalapeño, halved, seeded and minced

1 garlic clove, finely grated or mashed to a paste

1 ½ tablespoons fresh lime juice, plus more as needed

1 teaspoon harissa or other hot sauce

¼ teaspoon ground cumin

½ teaspoon fine sea salt, plus more as needed

¼ teaspoon freshly ground black pepper

⅓ cup extra-virgin olive oil

Directions at cooking.nytimes.com

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