A good steak at home!!

Sous Vide, 51 degrees, Garlic, rosemary, olive oil, salt, pepper on the steak, 1 1/2 hours, allows me some extra time to really sear it.

Take out of bag, pat dry, sear in the hottest pan, minute either side with butter, more garlic and rosemary.
 
Rotty said:
I've been thinking of going below 53C
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I’ve only sous vide’d steak once but my feeling was to go a little lower because you’re bound to cook it a bit more through when you sear it. Unless you’ve bought some ridiculous 2” thick beast :p
 
forrestgump16 said:
I always marinade the steak with a little bit of mustard! Sounds weird but tastes amazing!
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A fair few burger places spread mustard on their patties. I tried it with my last burgers and it was pretty good. Can't see why it wouldn't hurt on a steak, it's very subtle. If you're a non-sauce person for your steak like me... (can't stand people that order a £40 steak and chuck peppercorn sauce all over it personally!)
 
Sous vide has revolutionised steak for me - simplysput you get a perfectly cooked steak every time.

Just sear afterwards with a little butter in a very hot griddle to add colour and caramelisation.
 
I couldn't be arsed reading the entire post, I'm sure there's plenty good advice, which I might duplicate.

The biggest factor - and I mean 99% - of a quality steak, is the quality of the steak. By quality of the steak, I'm not just reffering to the way in which it's bred, but also in the way it's handled. Imo, there no point in having a steak that's less than say 20 mm thick. If I go to a restaurant and see 8 oz steak, I dodge it. An 8 oz sirloin/ribeye is about 8 - 10 mm thick, and trust me, it's a lottery whether it'll be cooked correctly. So here's a checklist (in order of importance) from my many year in the industry:

  1. Provenance
  2. Cut/handling
  3. Cooking
You can be the best chef in the world, but if you have **** steak, that's 5 mm thick, you'll never get the quality.

For me, I look for a thick Ribeye ( Cote de Bouef if you can), and I cook it in the pan only. Season (very generously) the first side, add to pan with roaring heat, with a thick film of neutral oil. Turn after 30 s after seasoning the remaining side, 45 s on the other side, reduce the heat. Add butter, thyme and a smashed garlic clove. Turn regularly until cooked to the desired degree. If you have a Thermapen, you're looking for 57°C.

Additionally, sous vide is exceptional for Fillet, but for me, I vastly prefer purely pan cooked.
 
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Easy. As long as you salt for more than 45mins before it'll have the desired effect. Serious eats have a good article showing this.
 
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