Ingredients :

• 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450 g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)


• Kosher salt and freshly ground black pepper


• 4 sprigs thyme or rosemary (optional)


• 2 cloves garlic (optional)


• 2 shallots, thinly sliced (optional)


• 2 tablespoons (30 ml) vegetable, canola, or rice bran oil (if pan-searing; optional)


• 2 tablespoons (30 g) butter (if pan-searing; optional)



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Directions :

1. Preheat a sous vide cooker to desired final temperature.Season
   
   steaks generously with salt and pepper. Place in sous vide bags along
   
   with herbs, garlic, and shallots (if using) and distribute evenly. Seal
   
   bags and place in water bath for desired time according to charts.




2. To Finish in a Pan: Turn on your exhaust vents and open your
   
   windows. Remove steak from water bath and bag and carefully pat
   
   dry with paper towels. Add vegetable, canola, or rice bran oil to a
   
   heavy cast iron or stainless steel skillet, then place over the hottest
   
   burner you have and preheat skillet until it starts to smoke.




3. Gently lay steak in skillet, using your fingers or a set of tongs. If
   
   desired, add a tablespoon of butter; for a cleaner-tasting sear, omit
   
   the butter at this stage.




4. After 15 to 30 seconds, flip steak so that the second side comes into
   
   contact with the pan. Repeat, flipping steak every 15 to 30 seconds,
   
   until it has developed a nice brown sear, about 1 1/2 minutes total. If
   
   you did not add butter earlier, add butter to skillet about 30 seconds
   
   before steak is done for added richness. Serve steak immediately.




5. To Finish on the Grill: Light one chimney full of charcoal. When all
   
   the charcoal is lit and covered with gray ash, pour out and arrange
   
   coals on one side of charcoal grate. Set cooking grate in place, cover
   
   grill, and allow to preheat for 5 minutes. Alternatively, set half the
   
   burners on a gas grill to the highest heat setting, cover, and preheat
   
   for 10 minutes. Clean and oil grilling grate.




6. Remove steak from water bath and bag and carefully pat dry with
   
   paper towels. Place steak directly over hot side of grill and cook,
   
   turning every 15 to 30 seconds, until a deep, rich crust has formed,
   
   about 1 1/2 minutes total. If the fire threatens to flare up as the steak
   
   drips fat into it, suffocate the fire by closing the grill lid until the
   
   flames die out. Alternatively, transfer steak to cooler side of grill,
   
   using a set of long tongs, until flames subside. Do not allow steak to
   
   become engulfed in flames.




7. Transfer cooked steak to a cutting board or serving platter and serve
   
   immediately.