Ingredients

• Two 1.5-inch thick steaks (ribeye or NY strip)
• Salt and pepper
• 2 tablespoons butter
• 2 cloves garlic
• Fresh thyme

Instructions

1. Season steaks generously with salt and pepper on both sides
2. Vacuum seal steaks or use zip-top bag (remove air)
3. Fill pot with water and attach immersion circulator
4. Set temperature to 129°F for rare, 135°F for medium-rare
5. Heat water to target temperature (takes 10-15 minutes)
6. Submerge sealed steaks in water
7. Cook for 1-2 hours (won't overcook if you leave longer)
8. Remove steaks from bag (save juices)
9. Pat steaks completely dry with paper towels
10. Heat cast iron skillet to very hot (almost smoking)
11. Add butter, garlic, and thyme to hot pan
12. Sear steaks 30-45 seconds per side until crust forms
13. Remove from heat and rest 5 minutes
14. Serve immediately with pan juices

Tips for Success

• Precise temperature = perfect doneness every time
• Searing after cooking creates restaurant crust
• Steaks won't overcook - you can hold at temperature hours
• Pat steaks very dry before searing - essential for crust
• Use a cast iron skillet - retains best heat
• Cooking time is forgiving - flexibility for schedules