- Two 1 ¼-inch thick rib-eye steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil plus more for searing the steaks
- 2 tablespoons red wine
- 2 cloves garlic, thinly sliced
- 2 sprigs thyme or rosemary
- 2 tablespoons cold, unsalted butter
- Coarse salt, for garnishing
Season the steaks with salt and pepper. Combine the steaks with the olive oil, red wine, and garlic in a vacuum bag or a gallon-sized plastic resealable freezer bag and seal the bag so that there is no air inside.
Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 55 degrees C.
Lower the bag into the water bath and cook, fully submerged, for 1 hour. Remove the bag from the water bath and let the steaks rest for at least 10 minutes. Transfer the steaks from the bag to a plate and pat dry with a paper towel.
Heat a large, cast iron pan over medium-high heat and add a little olive oil. When hot add the steaks to the pan and cook for 1 minute per side or until golden brown. Add the herbs and the butter and baste the steaks for the last minute of cooking.
Transfer the steaks to a platter and let rest for 3 to 5 minutes before slicing. Serve with the browned butter and sprinkle with coarse salt.
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