This is the BETTER Way to Cook Steak

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Pat the steaks dry on all sides with a paper towel, then season all over with coarse salt.
2. Set the steaks on a rack over a sheet tray and refrigerate uncovered for 2 to 24 hours.
3. Fill a large pot or container three-quarters full of cold water, clip in a sous vide wand and preheat it to 100°.
4. Season the steaks on both sides with freshly ground black pepper.
5. Put each steak in a large vacuum bag with 3 to 4 thyme sprigs and 4 garlic cloves, then seal until compressed and airtight.
6. Submerge the sealed bag in the water and cook at 100° for 1 to 2 hours.
7. Remove the bag from the water, then take the steak out and pat it dry on all sides with a paper towel.
8. Heat the olive oil in a 10-inch cast iron or carbon steel pan over high heat until it smokes lightly.
9. Place the steak in the pan, lower the heat to medium and cook for 1 minute.
10. Move the steak in a circular motion with tongs for 1 minute to brown the top.
11. Flip the steak, lower the heat to low-medium and cook for 1 minute. Add the garlic, shallots, thyme and butter to the pan.
12. Baste the steak for 2 minutes, then rest it for 3 to 4 minutes.
13. Slice the steak and serve as is or with Maître D' Butter.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicBeefShallot