Foryoueats: Sous Vide Steaks

Name: Foryoueats: Sous Vide Steaks
Ingredients: 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 garlic cloves (optional); 2 shallots, thinly sliced (optional); 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing); 2 tablespoons (30g) butter (if pan-searing; optional)

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This recipe for Sous Vide Steaks calls for thick, high-quality cuts of ribeye, strip, porterhouse, or T-bone steaks, seasoned with salt and pepper and cooked to perfection using the sous vide method....

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Ingredients

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 garlic cloves (optional)
2 shallots, thinly sliced (optional)
2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing)
2 tablespoons (30g) butter (if pan-searing; optional)