Ingredients

  • Four 2″ thick steaks: use either strip, porterhouse, T-bone, or tenderloin steaks, weighing about 8oz each
  • Kosher salt and freshly ground black pepper
  • 4 g sprigs thyme or rosemary
  • 2 garlic cloves
  • 2 shallots, thinly sliced
  • 3 tbsp WVOO Olive Wood Smoked Olive Oil
  • 3 tbsp WCOO /red Apple Balsamic

Directions

Generously season the steak with salt and pepper. Place two tablespoons smoked olive oil, 3 tablespoons red apple balsamic, shallots, rosemary, and garlic if using into re-sealable or vacuum sealing bags. Place the steaks in a one larger or two medium zipper lock or vacuum seal bags and seal.

After two 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 steak with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear un.til well browned, about 30 seconds per side, Transfer the steak to a cutting board ad let rest for 5 minutes. Serve.