Faux Sous Vide Hack Steak

Steps

1. 1Prep the Steaks
2. 2Dry steaks
3. 3Remove 2 rib-eye steaks from refrigerator and pat completely dry with paper towels.
4. 4Season steaks
5. 5Season both sides of each steak with 1½ teaspoons kosher salt total and ½ teaspoon fresh ground black pepper total.
6. 6Rest steaks
7. 7Let steaks sit at room temperature for 10 minutes while preparing water bath.
8. 8Prepare Water Bath
9. 9Fill cooler with water
10. 10Fill cooler halfway with hot tap water.
11. 11Add boiling water carefully while monitoring with instant-read thermometer until water reaches 135°F (3 to 5°F above target temperature of 130 to 132°F for medium-rare).
12. 12Ensure enough water to fully submerge both sealed bags.
13. 13Bag steaks
14. 14Place each seasoned steak into separate heavy-duty zip-top freezer bag. Add 1 sprig herb and 1 clove garlic per bag if using.
15. 15Lower steaks into water
16. 16Slowly lower open bag into water bath at angle to force air out using water pressure.
17. 17Seal bags
18. 18Seal bag completely just before water would enter opening.
19. 19Submerge and weigh bags
20. 20Place both sealed bags into water bath ensuring complete submersion. Clip bags to cooler side or weigh down if floating.
21. 21Cook steaks
22. 22Close cooler lid and cook for 60 minutes.
23. 23After 60 minutes, remove bags from cooler and open.
24. 24Dry steaks
25. 25Remove steaks and pat aggressively dry with paper towels on all surfaces.
26. 26Sear the Steaks
27. 27Heat skillet
28. 28Heat cast-iron skillet over high heat until smoking hot (3 to 4 minutes).
29. 29Add oil
30. 30Add 1 teaspoon olive oil and swirl to coat pan.
31. 31Sear steaks
32. 32Lay steaks in pan and sear without moving for 1 to 2 minutes until deep brown crust forms.
33. 33Flip steaks and sear other side for 1 to 2 minutes.
34. 34Add butter and aromatics
35. 35During last 30 seconds, add 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to pan.
36. 36Baste
37. 37Tilt pan slightly and continuously baste steaks with melted butter using spoon.
38. 38Rest and Serve
39. 39Rest
40. 40Transfer steaks to cutting board and rest for 2 to 3 minutes.
41. 41Slice against grain if desired or serve whole.
42. 42Add basting butter
43. 43Spoon remaining butter-garlic mixture from pan over steaks.
44. 44Serve immediately with favorite sides.