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Duration:
15 minutes
Servings:
2
Level:
Easy
We’ve heard a range of opinions about sous vide cooking, particularly concerns about texture. This isn’t surprising, as many chefs often overlook the critical finishing stages of sous vide preparations — especially when it comes to steak.
In this video, we’ll demonstrate how to properly finish a steak, whether it has been cooked sous vide or simply pan-fried in your home kitchen. The key lies in mastering the basting technique — using whole butter and aromatics to build layers of flavor and achieve a rich, golden crust.
Another essential step is the final seasoning with coarse salt, which enhances texture and elevates the overall taste.
Part 1:
Steak
STEP 1
- Preheat a sauté pan over medium-high heat.
- Season the steak generously with kosher salt on both sides.
STEP 2
- Add olive oil to the pan. When the oil is hot and shimmering, place the steak in the pan.
- Sear until the bottom is golden brown, then flip to sear the other side.
STEP 3
- Add the butter, thyme, and garlic to the pan. Allow the butter to melt around the steak.
STEP 4
- Baste the steak by tilting the pan slightly and spooning the melted butter over the top continuously.
STEP 5
- Remove the steak from the pan and rest on a plate for about 5 minutes before serving.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment