- 2 bone-in, 2-inch thick, dry-aged ribeye steak (2 to 3 pounds total)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium shallot, sliced
- 4 cloves garlic, smashed
- 4 sprigs thyme or rosemary
1.- Prepare a sous-vide water bath: to 127°F. The time will depend of the thickness:
2.- Remove steaks from bag and pat dry with paper towels. Heat olive oil in a large cast iron skillet over high heat until begins to smoke. Add steaks and cook without moving for 30 seconds. Flip steak and cook on second side for 1 minute. Meanwhile, blast the top side with a propane torch set on its hottest setting. Flip steaks and torch second side until well browned and charred in spots, about 30 seconds longer. Using tongs, stack steaks, lift and orient vertically, and hold against hot pan to crisp up fat all the way around the edges. Transfer to a wire rack set in a rimmed baking sheet and allot to rest for 5 minutes.
3.- When steaks have rested, add shallot, garlic, and herbs to skillet and increase heat to high. Cook until aromatic and lightly smoking, about 30 seconds. Pour hot pan drippings over steaks. Transfer steaks to a large serving plate and transfer drippings from resting pan into a small warmed pitcher. Serve steaks immediately with pitcher of drippings on the side.