Step 1

Start by patting dry the steak on all sides with a paper towel.

Step 2

Next, season the steak on all sides as you would before cooking it with coarse salt.

Step 3

Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.

Step 4

When you’re ready to prepare it, add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water.

Step 5

Preheat the wand to 100°.

Step 6

Remove the steak from the refrigerator and season it on both sides with freshly ground black pepper.

Step 7

Add your steak to a large vacuum seal bag along with 3 to 4 sprigs of fresh thyme and 4 garlic cloves.

Step 8

Seal the vacuum bag until compressed and airtight. Please see my video on how to use a plain plastic zip bag to achieve a very similar process.

Step 9

Submerge the steak in the sealed bag into the container or pot and cook at 100° for 1 to 2 hours.

Step 10

Remove the bag from the water and then remove the steak from the bag.

Step 11

It will have been sitting in its own rendered juice and fat for a few hours so to ensure it gets a good brown crust, pat it dry on all sides with a paper towel.

Step 12

Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.

Step 13

For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute

Step 14

Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak, which is known as a Maillard crust.

Step 15

Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Add the garlic, shallots, thyme, and butter to the pan with the steak.

Step 16

Baste the steak for 2 minutes to help brown and flavor the steak more. Let the steak rest for 3 to 4 minutes.

Step 17

Slice the steak and serve it as is or with some Maître D’ Butter.