4 two inch thick steaks: use either strip, porterhouse, T-bone or tenderloin steaks weighing about 8 ounces each
Kosher salt and freshly ground pepper
4 sprigs of Thyme or Rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons of Olive Wood Smoked EVOO
Set the sous-vide cooker to 130 degrees
generously season the steaks with pepper and salt. Place two tablespoons of Olive Wood Smoked EVOO, shallots, Rosemary, garlic, place this into a vacuum sealed or re-sealable bag and place in Sous-Vide cooker for 2 hours.
heat a large cast iron skillet or a grill pan over high heat. Rub the dry steaks with the remaining tablespoon of Olive Wood Smoked EVOO. Add the steaks to the hot pan and sear for 30 seconds on each side. Let cool for 5 minutes and then serve.
Non Sous-Vide directions:
Seasons the steaks with pepper and salt. Put steaks in sealable bag with Olive Wood Smoked EVOO, Shallots, Rosemary, and garlic. Let steak marinate for 2 hrs or more. After marinating remove steaks from bag and cook on grill to desired doneness.
recipe from Veronica Foods