Step 1

Remove the steaks from their package and pat dry.

Step 2

Season them on all sides with josher salt and then place them in vacuum seal bags.

Step 3

Seal the bags.

Step 4

Fill your container with water and preheat the water using your sous vide machine to 115 degrees F.

Step 5

When the water bath is preheated, slowly submerge your steaks into the water, making sure the bag is sealed. If needed, place a weight over the steaks to hold them down.

Step 6

Let the steaks cook in the sous vide water bath for 2 hours.

Step 7

When done, carefully remove the steaks from the bath.

Step 8

Remove them from the vacuum sealed bags and pat them dry.

Step 9

Preheat a carbon steel or cast iron skillet over medium high heat until just smoking.

Step 10

Add the butter and garlic. The butter will immedately bubble up and melt, so work quickly. If it burns, you must let the pan cool completely and start over with a clean pan.

Step 11

Place the steaks in the hot skillet and sear for 30 to 60 seconds until a crust forms from edge to edge.

Step 12

Flip, add the rosemary to the pan and baste the steaks with the melted butter as you sear for another 30 to 60 seconds. Do not fear moving the steaks around the pan to help the sear coat the surface of the meat from edge to edge.

Step 13

Once seared, immediately remove the steaks from the pan and rest, pouring the melted butter, garlic and rosemary on top.

Step 14

Rest the strip steaks for 5 minutes before slicing against the grain into thin ¼ to ½ inch thick slices.

Step 15

Sprinkle with flakey salt, freshly ground black pepper and serve immediately.