Place the steaks in the vacuum bag(s) place a rosemary spring on top of each.
2 rosemary sprigs
Vacuum seal the bag(s).
Place the steaks in the 130 degree bath and cook for 2 hours. If the bag floats, use some clips to hold it in place.
Remove the steaks from the bath, dry off the bag, and place it in the fridge while you prepare for searing.
Heat a heavy skillet to high heat. Remove the steaks from the bag(s), then add the butter to the skillet, followed by the steaks and rosemary.
6 tablespoons butter
Sear on each side for 3-5 minutes until you get a nice, dark brown color.
Remove the steaks from the skillet and let them rest for 5-10 minutes
Video
Notes
Cook as many steaks as can fit in the bath. Sous vide is an easy way to cook steak without having to worry about overcooking.
The temperature in the recipe (130 degrees F) produces a rare steak. Set to 135 degrees F for medium rare and 140 degrees F for medium.
To make the searing easier, add a few tablespoons of avocado oil, then add the butter. The oil helps to prevent the butter from burning and also has great flavor.
You can skip the process of putting the steak in the fridge if you want. This step is to prevent the meat from turning gray and leading to potential overcooking during the sear.
You can sous vide the steaks in advance, then place them (still vacuum sealed) in the fridge and have the steaks ready for dinner another day. Just remove from the bag(s) and give them a good sear before serving.
Add some thyme or any other herbs and spices to the steak as desired.
No sous vide machine? No problem! All you need is a large pot, a kitchen thermometer, and large, sturdy plastic bags (like the kind made by Ziploc).
Fill a large pot with water, but leave room at the top for the water to rise when the food is added in.
Set up the thermometer to measure the temperature of the water. It's best to clamp it to the side of the pot, but you can also just periodically measure the temperature of the water yourself.
Turn the burner on medium-low and bring the water up to the desired temperature.
Place your food in the plastic bag(s), but don't zip it shut.
Immerse the plastic bag(s) in the water, allowing the air to escape from the top of the bag. Attach the bag to the side of the pot with a clamp or binder clip so that it doesn't float around or sink.
Bring the water back up to the proper temperature, and cook according to the time in the recipe.