• 2 Denver Steaks, defrosted
  • Salt & Pepper
  • Duck Fat or vegetable oil

Seal steaks in vacuum sealed bags.

Cook sous-vide for 3 hours at 130F.

If not using immediately, shock in a bowl of cold water for 10 minutes, the put in the fridge for up to 2 weeks.

To serve, bring to room temperature if steaks were in the fridge.  Heat a cast iron pan until it is very very hot (not smoking, but almost.  You’ll need to make sure your pan is very clean before you start).  Remove steaks from package and pat dry.  Season both sides with salt & pepper.

Add 1 teaspoon duck fat or vegetable oil to pan and tilt to coat.  Add steaks and cook, undisturbed, 3-4 minutes, or until a crust forms and the meat releases easily from the pan.  Flip steaks, searing both large sides and any thick edges (more searing = more flavor).

There is no need to allow steaks to rest when they’ve been cooked sous-vide.  Remove from pan, slice and serve.