Reverse seared Wagyu chuck with chimichurri

Have a bit of time on your hands this weekend, here is the recipe from Chris for a reverse seared Wagyu chuck with chimichurri. We have 2 cooking options to choose from. Ingredients: • 1 Wagyu chuck roast 1 - 1.5kg • Salt • Pepper • Olive oil Chimichurri: • 1 cup flat-leaf parsley leaves finely chopped • 2 fat garlic cloves finely chopped • 2 tablespoons fresh oregano leaves finely chopped • 1 red chili finely chopped • 1/3 cup extra virgin olive oil • 2 tablespoons red wine vinegar • 1/2 teaspoon sea salt • 1/8 teaspoon freshly ground black pepper Method 1: • Season the meat well with salt and black pepper • Vacuum seal the meat and place in a 60°C water bath • Sous-vide for between 6 - 10 hours • Remove meat from the bag and dry off well with roller towel. • Rub meat with olive oil and season again. Sear meat on a smoking hot cast iron griddle for about 1 minutes each side • Don't forget to sear the edges • Rest meat for about 10 minutes and then slice thinly against the grain • Serve with chimichurri Method 2: • Pre-heat oven to 100°C • Season meat well and place in the oven on a rack above a drip tray • Cook for around 3 -4 hours until a meat thermometer inserted into the middle reads around 58°C • Remove meat as the temp will still rise a few degrees • Rub meat with olive oil and sear on a smoking hot cast iron griddle for about 1 minutes each side • Rest meat and slice as in method 1 To make the chimichurri • Combine all ingredients and stir well • Can be served cold or at room temperature