Sous Vide Steaks Recipe
Ingredients (7)
2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g 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 (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)
2 tablespoons (30g) unsalted butter (if pan-searing; optional)