No need for a fancy sous-vide system to make a perfect steak in your kitchen (or a grill)! This method uses your oven to get the steak up to temperature and then you just finish it in a hot skillet!
11-poundsteak, rib-eye or similar, at least 3/4-inch thick
2tablespoonsbutter, divided
1clovegarlic, crushed (optional)
1sprigfresh rosemary, (optional)
1tablespoonhigh-heat oil, like canola or avocado
Salt and pepper
Instructions
Preheat oven to 200˚F. Place steak in an oven-safe dish and top with 1 tablespoon of butter, crushed garlic, and rosemary (optional).
Place steak in oven and let come up to temperature for 8-9 minutes. Then flip the steak and return to oven for 4-5 minutes. If you happen to have a thermometer it should register around 90-100˚F.
Preheat a sturdy skillet over medium-high heat and add a tablespoon of neutral oil.
Season steak with salt and pepper well on both sides.
Once the oil is hot, add steak and sear on the first side for 3-4 minutes. Let it cook undisturbed to get a good sear on it.
Flip the steak and add another tablespoon of butter, plus the rosemary and garlic and as the butter melts, baste the steak for 3-4 minutes or until it hits an internal temperature of around 135˚F. (for medium rare).
Remove steak and let rest for 5 minutes. Slice into serving slices and pour melted butter and juices from skillet over the steak.