Steak

Preparation

1. sous vide

2. Salt and pepper meat generously with kosher salt, add a sprig of thyme and rosemary to each side of the steak.
3. Vacuum seal it.
4. Cook between 1-4 hours at 54 degrees celsius.
5. Pan fry at highest heat in a flavorless oil such as canola or peanut oil.
6. Baste steak with butter, thyme and rosemary.

7. pan seared

8. Salt and pepper meat generously with kosher salt.
9. Pan fry at 7/9 heat in a flavorless oil such as canola or peanut oil.
10. Turn steak every 15-30 seconds.
11. Baste steak with butter, thyme and rosemary.
12. Cook until temperature is 3-5 degrees below desired temperature.

13. cold sear

14. Salt and pepper meat generously with kosher salt.
15. Place steak in a cold nonstick pan, no oil.
16. Cook on medium-high heat for 2 minutes. Flip and cook 2 minutes more (neither side will be browned yet).
17. Reduce heat to medium and continue cooking, flipping every 2 minutes, until a crust builds and temperature is 3-5 degrees below desired temperature, 4-10 minutes more.
18. Let rest for 5 minutes.

19. temperature chart

20. Rare49°C
21. Medium-rare54°C
22. Medium57°C
23. Medium-well63°C