This sous vide Denver steak achieves a perfect rosy medium rare doneness every time thanks to precise temperature control then needs just a quick cast iron sear afterward for a crispy crust.
Remove the Denver steaks from their packing and pat them dry with paper towels.
Season them liberally with salt and place them in a vacuum seal bag.
Remove all the air and seal the bag.
Preheat a water bath to 120°F with an immersion circulator.
When the water has preheated, add the steaks and cook for 3 hours.
Remove the steaks from the water bath and the sealed bag.
Sear the Steaks
Remove the steaks from the vacuum bag and pat them dry.
Liberally coat the Denver steaks with the coffee blend.
Preheat a skillet over medium-high heat until just smoking.
Add oil and swirl to coat the pan.
Once the surface of the oil is shimmering, about a minute longer, place the steaks into the hot skillet using long tongs.
Allow a crust to form on the steaks for 45 to 60 seconds, flip it, and allow a crust to form on the other side for an additional 45 to 60 seconds.
If the steaks are thick, consider using the tongs to hold the steaks on the sides just to quickly add color.
Remove the steaks from the skillet and top with the butter.
Let the steaks rest for 5 to 7 minutes before slicing them into thin strips against the grain.
Serve immediately.
Notes
We used a Cowboy crust blend, which is a spice blend of espresso powder, garlic powder, brown sugar, and ancho chili powder. Add a hint of mushroom powder for even more umami flavor.