1 3/4 Inch Dry Age T-Bone Steak

Ingredients for 4

• 1 Garlic Clove (Per Steak)

• Fresh Ground Pepper

• Coarse Kosher Salt

• 1 Sprig of Rosemary

• 1+ T-Bone Steak

• 2tbs of Butter

• Drizzle of canola or olive oil

Directions

• Step 1

  Fill a pot of water or Sous Vide container with water and turn on Sous Vide to 131 degrees.

• Step 2

  On all slides of the steak add coarse kosher salt and fresh ground pepper, massaging the seasoning into the meat.

• Step 3

  Place steaks in bag (preferably a Vacume sealable bag) and add 1 garlic clove(sliced in half). If cooking more than one steak use a separate bag for each steak.

• Step 4

  Remove air and seal bag(If you don’t have a vacume sealer I suggest using a straw to remove all of the air out)

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  Step 5

  Place sealed bags into the Sous Vide container, once the water reaches the desired temperature

• Step 6

  Set your Sou Vide timer for at least 1 hour(reference the cooking guide in description) but it really depends on the texture you like for your meat. The steaks won’t overcook based on the longer you cook it, but more so, the connective tissue in the meat breaks down more. It really depends on how you like your meat but you will really see a bigger difference once you go above 3:30 minutes or, where the meat breaks down much more. In this case, for this cut and using dry aged meat, staying under 4 hours(4:00) is suggested, in my case, I put my steaks in for an hour and a half(1:30).

• Step 7

  5 or so minutes before your timer goes off, preheat your cast iron on high(I suggest using canola or vegetable at first for a higher burning temp)

• Step 8

  After your timer goes off(after at least an hour)pull your steak or steaks out, open bag and pat dry steaks.

• Step 9

  Once you see smoke rising off your cast iron, places your steak(I suggest doing them one at a time) in your cast iron

• Step 10

  Reduce your heat a bit(medium-high<->medium in my case) and sear on each side for 1-2 minutes(2 minutes cooked to medium see final picture)...don’t forget get the fat side!

• Step 11

  Add in 2tbs of butter, the garlic clove and a sprig of rosemary...add more butter as needed...periodically use a spoon to scoop butter on top of the steak

• Finishing Steps

• Step 0

  Pull your steak off after searing on each side for 1-2 minutes(2 minutes cooked to medium see final picture)or to desired time.

• 

  Step 1

  Place your steak on a cutting board(whether you let it rest or not with a Sous Vide is up to you)but I do for 2 minutes.

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  Step 2

  Cut to your desired width

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  Step 3

  Plate

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