In case your taste buds prefer a steak that is not just tender but also full of flavors, I highly recommend the sous vide method for preparing it since the steak is cooked in the water bath first and then just needs a sear at the end.

Ingredients

• 2 × 10 oz ribeye steaks, about 1 inch (2.5 cm) thick
• Ribeye or New York strip both work great.
• 1 tsp sea salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• 1–2 sprigs fresh rosemary or thyme
• 1 garlic clove, lightly crushed
• 1 tbsp butter
• 1 tbsp cooking oil
• Grapeseed or peanut oil works well for high-heat searing.

Cooking Instructions

Step 1: Season and Vacuum Seal

1. Begin by drying the steaks using some paper towels.
2. Season the steaks on both sides using salt and pepper. Place the steaks inside the vacuum bag together with the garlic, rosemary or thyme, and butter. 
3. Close the bag using your vacuum sealer.

Step 2: Cooking Sous Vide

1. Place your sous vide cooker at 130°F (54°C).
2. Once the water has heated up, place the bag inside the water. Ensure that the bag remains submerged in water.

For an inch-thick steak, it takes about 1½ hours for me.

Step 3: Get the Steak Out of the Bag and Pat It Dry

1. The steak is ready; take it out of the bag, and cut the bag open.
2. Remove the garlic and the herbs, and pat it really dry using paper towels.
3. Do not overlook this process. The steak needs to be dry in order to brown nicely in the pan.

Step 4: Achieve the Perfect Crusty Exterior

1. Heat up a cast-iron skillet to a high temperature.
2. Pour the oil into the skillet and place the steak inside.
3. Brown the steak for 30 seconds on both sides. Ensure that the pan is hot enough to brown the surface without cooking the inside.
4. For an even more delicious result, pour the butter with the herbs into the pan at the end of the cooking process. Drizzle the melted butter over the steak.
5. If your steak has a fat edge, place it in your tongs vertically and brown it for 15 seconds.

Step 5: Slicing and Serving

Once you see the perfect crust, remove the steak from the skillet and slice it before serving.

How You Like Your Stea Temperature

I usually go with 130°F (54°C) for a juicy medium-rare steak.

Nutrition Information

*Nutrition information is an estimate and may vary depending on the cut and size of the steak, as well as the amount of butter and oil used.

Why I Like Using a Vacuum Sealer for Steak 

Another great feature that the vacuum packer offers when packing steaks is convenience in meal prep. I can buy several pieces of steak, individually pack them in the vacuum sealer, season them, and refrigerate them until it's time to prepare the meal. Should I choose to freeze them for future use, all I have to do is pack them using the vacuum packer and freeze them, then defrost them in the refrigerator before preparing them. All that will be left for me to do will be to sous vide them and sear them.