Notes
If a vacuum sealer is unavailable, use the water displacement method: submerge the bag in water until the air is expelled, then seal it manually.
To properly heat the cast iron skillet, place it on a stovetop burner set to medium-low. Allow it to warm gradually for 5-10 minutes. Test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready.
Detailed Directions and Instructions
Step 1: Prepare the Steaks
Pat the steaks dry with a paper towel and allow them to reach room temperature. This will ensure even cooking.
Step 2: Set Up the Sous Vide
Fill a large stock pot with water, making sure it reaches the water line on the sous vide device. Attach the sous vide cooker to the pot’s rim and set it to 130°F for medium-rare doneness.
Step 3: Season and Seal the Steaks
Generously season both sides of the steaks with salt and pepper. Place each steak into a food saver bag along with 2 sprigs of rosemary and 2 sprigs of thyme. Use a vacuum sealer to remove air from the bag, ensuring a tight seal.
Step 4: Sous Vide Cooking
Submerge the sealed bags into the water bath, making sure they are fully submerged. Cook the steaks for 2 hours.
Step 5: Remove and Dry the Steaks
After cooking, carefully remove the bags from the water bath. Take the steaks out of the bags and place them on a cutting board or sheet pan. Pat them dry with a paper towel to remove excess moisture.
Step 6: Heat the Skillet
Heat a cast iron skillet over medium-high heat. Add the avocado oil and heat until the skillet is very hot.
Step 7: Sear the Steaks
Once the skillet is ready, place the steaks in the pan and sear each side for 1 minute, allowing a charred exterior to develop.
Step 8: Add Butter and Garlic
Transfer the seared steaks to a plate or cutting board. Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic for added flavor.
