It was the time to put all the sciences together! Thanks to The Food Lab Book that provided most the insights.
- A fresh thick cut of steak (1 inch minimum to prevent over-crusting)
- Sea salt
- Freshly ground blackpepper
- Herbs of your choice
- Garlic, crushed
- Frying oil
- Salt your steak a day before or right before searing, anything in between would bring the juice out due to osmosis
- Sous vide in your choice of doneness time and temperature (mine was 122 F for 1:45) – you can make your own DIY with ziplock bag, thermometer, and a pan filled with water on stove top or in a beer box.
- Heat an oiled cast iron pan on high, until starts smoking.
- Pat your steak surface with paper towel, so it will crisp easily.
- Put the seasoned side of the steak on the pan for 1 minute or until crust is dark and shiny, season the other side.
- Flip the steak and wait for 1 minute. Add butter, garlic, and herbs. Give the steak a baste.
- Remove the steak off the pan on to a plate. Let it rest for 5 minute so the juice goes back into the meat tissues.
- Cut the meat against the grains, watch how the inside turns red slowly.
- Dispense the meat juice and butter liquid from the pan for the sauce.