This is an adaptation of “Perfect Sous-Vide Steak” from Lisa Q. Fetterman’s book Sous-Vide at Home.  It did turn out very well, with an even pink center and a nice crust.  We used the steak in Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak which was also delicious.  This is much more a posting about technique than about quantities of ingredients.

Steak

Kosher salt and freshly ground black pepper

1 Tbs. neutral oil

2 Tbs. unsalted butter

1 clove garlic, lightly crushed

½ tsp. chopped fresh rosemary or thyme leaves (I used rosemary)

Sprinkle the steak with kosher salt and freshly ground black pepper and put it in a gallon-sized ziplock baggie with all the air pressed out.  Cook it for 1 hour at 131 degrees with sous-vide equipment.  Remove the steak from the baggie and pat it dry with paper towels.

Heat the oil over medium-high heat in a large cast iron skillet until it has started to smoke.  Add the steak and sear each side for 1 minute.  Remove the steak to a plate.  Add to the hot skillet the butter and then the garlic on top of the butter, and the herb leaves.   When the butter has melted, return the steak to the pan and tilt the pan slightly so that the herbed butter is on one edge.  Baste the steak with the melted butter for one minute on each side.  Remove the steak from the pan.  Allow to rest for 5 minutes before cutting and serving.

Note that for the Straccetti I deglazed the pan with about 1 Tbs. of balsamic vinegar which I poured over the steak.