Yield: 1 steak
Time: 2 hours, thirty minutes
- 1 strip steak approximately 2-inches thick
- 2 whole sprigs of fresh thyme
- 1 tablespoon butter
- 2 garlic cloves, minced1.00
- ½ teaspoon salt
Let the steak come to room temperature. Fill a 6-quart container with water and insert the sous vide circulator according to its instructions. Preheat your sous vide circulator to 130 degrees.
In a food-safe plastic bag, combine the thyme, butter, garlic, and salt. Place the steak in the bag and mash the bag so the butter mixture is rubbed all over the steak. Using the water displacement method, remove the air from the bag and seal it, clipping it to the side of your water.
Set the cooking time to two hours.
Once the two hours have elapsed, heat a cast iron skillet over medium-high heat on your stove and spray it with cooking oil. Remove the steak from its cooking bag and sear it on each side in the cast iron pan for about 30 seconds — more if needed. Let the steak rest for 5 minutes before serving or slicing.