Steak - Sous Vide

INGREDIENTS:

4x 1" thick steaks, 1/2 pound each
kosher salt and freshly ground black pepper
2 sprigs rosemary
2 garlic cloves
2 shallots, thinly sliced
2 tablespoons canola oil

DIRECTIONS:

1. Season the steaks generously with salt and pepper. Place in sous-vide bags along with the aromatics and distribute evenly. Seal the bags and place in the sous vide set at desired temperature. Allow the steaks to cook for at least 45 minutes, and up to 2 hours.

2. When ready to eat, add oil to a heavy-bottomed stainless-steel or cast iron skillet large enough to hold the steaks comfortably in a single layer. Heat the pan over a high heat setting until the oil is beginning to smoke. Meanwhile, remove the steaks from the bag and carefully pat dry on paper towels. Re-season with salt and pepper. Carefully add the steaks to the smoking oil and cook until well browned on all sides, about 2 minutes total. Transfer to paper towels to rest for 2 minutes and serve.