Sous Vide Steak with Smoked Olive Wood Olive Oil
4 - 2" thick steaks weighing about 8 oz. each (strip, porterhouse, t-bone or tenderloin)
Sea salt and freshly ground black pepper, to taste
4 sprigs thyme or rosemary
2 garlic cloves, peeled
2 shallots, thinly sliced
3 tablespoons OLIVE & VINE Smoked Olive Wood infused olive oil, divided
The following directions are for a medium rare steak. If you prefer a a different doneness, adjust the temperature and timer accordingly.
Set the sous vide cooke to 130ºF (54.4ºC). If not using a cooker, see directions at the end of the recipe.
Generously season the steaks with salt and pepper. Place the steaks in one large resealable bag or two medium bags. Add 2 tablespoons of the olive oil, shallots, rosemary, and garlic to the bags and seal.
Following the operating instructions for your Sous Vide cooker, place the bags in the water bath and set the timer for 2 hours.
After 2 hours, remove the bag from the water bath and pat the steaks dry with paper towels.
Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with the remaining tablespoon of olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steaks to a cutting board and let rest for 5 minutes prior to serving.
If you would like to make this recipe without a Sous Vide cooker, simply follow the directions to marinate the steaks in a resealable bag for 2 hours. Remove the steaks and prepare your grill. Grill to desired doneness.