- Strip Steaks - Fresh rosemary - Fresh thyme - Garlic clove - Butter - Salt and pepper - Eggs
Remove the steaks from the packaging and pat them dry. Combine the rosemary, thyme, and garlic in a small bowl and rub the steaks well with the seasoning.
Arrange each steak into a sous-vide bags bag and top with 1 tbsp of butter. Vacuum seal the steaks with the Food Saver. You can place the steaks in the fridge for a day.
Prep the sous-vide water bath. Add the steaks and cook. Remove the steaks and allow the bags to cool before either grilling or storing until ready to serve.
Set the grill to high. As the have already cooked in the sous-vide.Season the steak with salt and pepper and sear the steaks with quick grill marks on both sides. Remove from heat.