Sous Vide Steak

Servings: 4 people

Prep Time: 15

Cook Time Varies Based On Desired Doneness (Typically 1 to 4 hours): 4

2 (1½ to 2½ thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks(6 to 8 ounces/170 to 225g each)
salt and freshly ground black pepper
4 sprigs thyme or rosemary
2 cloves garlic
2 shallots, thinly sliced
2 tbsp vegetable oil
2 tbsp butter
250 g asparagus
roasted potatoes

Preheat a sous vide cooker to desired final temperature. You will find this information on the temperature and timing chart above.
Season your steaks with a generous helping of salt and pepper.
Put your steaks with the herbs, garlic and shallots in sous vide bags. If you are using dried herbs rub into the meat with the salt and pepper. Distribute all the ingredients evenly. Seal the bags and place in a water bath for the time shown on the temperature and timing chart above.
To Finish in a Pan: Turn on your vents and open your windows, things are about to get a bit smoky. Remove steak from water bath and bag; carefully pat your meat dry with paper towels.
Add vegetable oil to a heavy cast iron or stainless steel skillet, then place the skillet over the hottest burner you have and preheat skillet until it starts to smoke.
Gently lay steak in skillet, using your fingers or a set of tongs.
After 15 to 30 seconds, turn the steak over in the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, this takes about 1½ minutes. About 1 minute in add your butter; this adds richness to your steak.
Serve steak immediately with your asparagus and roast potatoes.