Needed for this recipe:
• 4 – 2″ thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
• Vancouver Island Salt Co. Garlic Sea Salt and freshly ground black pepper
• 4 sprigs thyme or rosemary (optional)
• 2 garlic cloves (optional)
• 2 shallots, thinly sliced (optional)
• 3 tablespoons olive wood smoked olive oil
There are two sets of directions for this steak. Both require the steak to marinade for 2 hours prior to browning.
The first method uses a Sous-Vide cooker, which is a water bath method of cooking the steak to a certain doneness then browning in a skillet. Your steaks effectively cook in a marinade for two hours.
The second method uses a standard grill. Steaks are marinated in the fridge for two hours, then grilled.
Sous-Vide Cooker Method
Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.
Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, plus shallots, rosemary, and garlic into a vacuum bag and seal.
Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.
After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.
Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes.
If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks and marinate them in the fridge for two hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.
Garnish with fresh herbs and red peppercorns.