How to make it:

• Sous Vide: 134℉ (medium rare plus) for 1hr 45 mins (1.5” thick cut)

  
  

• Above are the settings we used for the sous vide in order to get a medium rare plus cook. We had about 1.5” thick filets.

• In the sous vide bags, we put the filets with olive oil, salt, peppercorns + rosemary for 1hr 45 mins at 134℉. 

• After sous vide, preheat a cast iron skillet over high heat. We used a cast iron skillet on our grill and added oil and butter and more rosemary to the pan. Sear steaks for 1-minute per side, tilting skillet and spooning butter over them as they cook.

• Eat them fresh off the grill with butter + rosemary