For the Chimichurri:

1. Combine all the ingredients into a food processor. Blend until smooth, about 1 minute.
2. Taste, adjust seasoning as desired, then pour into a bowl. Cover with plastic wrap until ready to serve.

For the Ribeye Caps:

1. Setup the sous vide – I use my large 7 qt all clad pan. Fill it up 4/5 of the way with warm water, then setup the sous vide to 130F.
2. Season the ribeye caps generously with kosher salt and make sure to salt all the sides.
3. Add the steaks to a ziplock bag and seal 4/5 of the way. I do this in order to eliminate the remaining air from the bag.
4. Once the sous vide is up to temperature, add the bottom of the bag to the water. Make sure to keep the unsealed portion of the bag above the water and remove the air from the bag. Once most of the air is removed, seal the bag and make sure the bag is completely submerged. You can place a bowl or plate over the steaks.
5. Keep the meat submerged for 1 hour.
6. After an hour, remove the steaks from the bag and pat dry with a paper towel.
7. Heat a cast iron pan on high heat. Once the pan is hot, add the steaks and sear for about 2 minutes, or until a nice golden brown crust. Flip and repeat on the other side as well.
8. Remove the steaks from the pan, then slice into 1/2” thick pieces. Remove any large pieces of fat or silver skin.
9. Plate the ribeye, then top with a few large spoonfuls of chimichurri and some picked parsley and cilantro leaves. Serve with more chimichurri on the side.