Rhody Recipe: Sous Vide Steak Dinner

Inspired by a Providence restaurant, this dish is perfect for a culinary adventure for two


My husband and I recently ate at Persimmon on Hope Street in Providence for the first time. He ordered the steak and immediately offered me a bite – which is rare for a man who loves his meat. This steak was melt-in-your-mouth delicious. The texture was like nothing I had ever experienced before, so I had to ask the server about it, who explained it was prepared sous vide for 24 hours – a method of cooking meat or fish by vacuum-sealing it and immersing it in warm water. The meat can never get over-cooked because its internal temperature never rises above the temperature of the water. With my own sous vide maker at home (a wedding gift that was until then collecting dust, unused), I was instantly inspired to give it a try.

Sous Vide Steak with Wild Mushrooms 

and Chimichurri Sauce 


• 2 large, thick-cut steaks,
the higher quality the better

• 4 garlic cloves, divided

• 8 oz wild mushrooms

• A few pinches of coarse salt 

• 1 cup fresh mint leaves

• 1 cup fresh parsley leaves

• 2 Tbsp red wine vinegar

• ½ tsp table salt

• ¼ tsp red pepper flakes

• 7 Tbsp extra virgin olive oil

• 2 Tbsp butter


• Sous vide cooker

• Large pot 

• Large silicone stasher bag or
a large ziplock bag 

• Food processor
(can also chop by hand)


1. Attach the sous vide cooker to the side of a large pot. Fill the pot with water up to the max line on the cooker. Turn it on and set the cooker to the desired temperature: 135-144ºF for medium, 129-135ºF for medium-rare, or 120-129ºF for very rare (though note that it shouldn’t be cooked for longer than two hours at this setting due to food safety concerns). I set it to 135ºF. 

2. Season the steak with a generous pinch of salt on both sides and the edges. Place the steak in your sealable bag of choice. Cut two garlic cloves in half and place them on the steaks for flavor. You can also add thyme sprigs or other aromatics if you wish. Seal the bag, pushing as much air out as you can (it should look vacuum sealed). Make sure it is sealed well so no water can enter.  

3. Once the water is at the proper temperature, place the bag of steak into the water, and make sure the meat is fully submerged.  

4. Cook the steak for at least 1 hour to ensure the water temperature fully penetrates the steak, though longer is better – I cooked mine for 3 hours. 

5. While the steak is cooking, prepare the chimichurri. Place the mint leaves, parsley leaves, red wine vinegar, table salt, red pepper flakes, and 6 tablespoons of olive oil into a food processor and process until chopped.

6. Just before the steaks are done, heat 1 tablespoon of olive oil in a large stainless steel skillet. Once the oil is hot, toss in the mushrooms and cook for 4-7 minutes until slightly golden. Season with salt, remove from the pan, and set aside.

7. Remove the steaks from the water bath and discard the aromatics. Add butter to the hot pan, and then the steaks. Cook at a high temperature for about 1-2 minutes per side, until they have a nice crust on the outside. Be careful not to overcook.

8.  Place the seared steaks on a plate and top with mushrooms. Drizzle with chimichurri sauce and serve immediately. Enjoy!

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