Cook Sous-Vide

Season steak with salt. Cook sous-vide at 130F for 6 hours.

 

Sear to serve

Light or preheat your grill to high.

Remove meat from the bag and pat dry. Cut into three or four pieces and thread onto a long metal skewer.

Sear over high heat, 1-2 minutes per side, until crust forms. 

Serve immediately, with salt and freshly ground pepper and chimichurri. (Meat that is cooked sous-vide does not need to rest the way grilled meat typically does.)

 

Adapt this recipe to your cooking equipment:

No sous-vide? You can cook this steak over indirect heat on your grill. Season with salt and then cut into three or four pieces, thread on a metal skewer, and grill over indirect heat, flipping every 5-8 minutes, until internal temperature reaches 130F. 

You can also roast the whole steak in the oven at 325F until internal temp reaches 120-125F (temperature will continue to rise after you remove from the oven).  To finish, cut the steak into pieces as described above and sear in a cast iron pan or on a grill. 

No grill? Use a cast iron pan.