Steak

Preparation

1. sous vide

2. 01
   Salt and pepper meat generously with kosher salt, add a sprig of thyme and rosemary to each side of the steak.
3. 02
   Vacuum seal it.
4. 03
   Cook between 1-4 hours at 54 degrees celsius.
5. 04
   Pan fry at highest heat in a flavorless oil such as canola or peanut oil.
6. 05
   Baste steak with butter, thyme and rosemary.

7. pan seared

8. 01
   Salt and pepper meat generously with kosher salt.
9. 02
   Pan fry at 7/9 heat in a flavorless oil such as canola or peanut oil.
10. 03
    Turn steak every 15-30 seconds.
11. 04
    Baste steak with butter, thyme and rosemary.
12. 05
    Cook until temperature is 3-5 degrees below desired temperature.

13. temperature chart

14. Rare49°C
15. Medium-rare54°C
16. Medium57°C
17. Medium-well63°C