1. Season the Steaks
Season your steaks generously with salt and pepper—don’t forget the edges!
2. Seal the Deal
Add the steak and any aromatics, like thyme or rosemary, to a bag and vacuum seal it.
Pro tip: the water displacement method works like a charm if you don’t have a vacuum sealer! (see notes below)
3. Cook Away
Set your sous vide machine to 130°F for a perfect medium-rare. If you like it a bit more done, go for 140°F.
Submerge the bags in the water bath and let them cook for 1.5 to 2 hours. Patience, friends, it’s worth the wait!
4. Heat Up the Cast Iron
Take the steaks out of their bags and pat them dry with paper towels, and heat up your cast iron skillet on high. Add a splash of olive oil to the skillet and let it get nice and hot.
5. Sear the Steaks
Place the steaks in the skillet and sear for 1-2 minutes on each side until you get that beautiful crust. But, be careful not to crowd the pan.
6. Rest and Enjoy
Remove the steaks from the skillet and let them rest for a few minutes. Then, slice and serve!