- Get 1.5 to 2 inch cuts from the butcher. Thick steaks are better.
- Put generous amount of kosher salt on one side of the steak. Lots of salt so the steak is mostly coated. Let it sit for at least 30 minutes. Then turn it over and do the other side. Another 30 minutes.
- Wipe most of the salt off, but don't scrape it off.
- Then sprinkle course, black, ground pepper on both sides.
- Put the steaks in Sous Vide bags. Get all the air out. We buy specialty sous vide bags that came with a pump to pull out all the air.
- Cook the steaks via Sous Vide
- We like our steaks at about 131 - 133 degrees F.
- Cook for 2-3 hours. Some people say cook for 1-2 hours. Given that we use 2 inch thick steaks we give it extra time to ensure it's cooked all the way through
- Take out steaks and gently wipe off moisture.
- Sear each steak. We usually do it on the grill for about 1 minute per side at very high temperature
- After searing then cut steaks cross-wise into strips and then serve large platter of steaks
- Expect lots of compliments!

- If you have some people that don't like it at medium to medium-rare - you can sear/cook their steaks separately.

Enjoy!

ps I'm writing this down for my own reference in the future.