SOUS VIDE STEAK
♦ 2 (1 1/2– to 2-inch-thick) steaks – we used New York strip steaks
♦ 2 tbsp butter
♦ 4 sprigs of thyme
♦ 4 sprigs of rosemary
♦ 4 sprigs of sage
♦ salt and pepper
Preheat a sous vide cooker to desired final temperature. If using an app (such as Joule), simply follow directions there – if no, Serious Eats’ Food Lab has a great guide.
Season the steaks generously – add 2 sprigs of each herb and a tbsp of butter into each of the bags. Seal the bags, and add to the water bath for the prescribed cooking time.
Add some oil to a pan (preferably steel or cast iron) and bring to a shimmer. Add the steaks, and let sear for up to a full minute. Flip the steaks, and sear for an additional minute or so on the second side. Serve immediately.