A couple of minutes per side should do it but let the color speak to you. Don’t forget to sear the fat strip if you have it (hold the steak with a pair of tongs). Don’t overcrowd the pan if searing more than one steak. Make sure the steak is as dry as possible before it hits the pan (paper towels please) and go in with confidence. Ripping hot pan (above 450F preferably) Some generous amount of high smoking point oil or ghee. My steak does have a small gradient but I didn’t lose any sleep over it. This is where things can get a bit tricky… especially if you want to retain edge to edge perfection which in my case didn’t happen. Just make sure you season your steak as you would traditionally and to extract as much air as possible from the baggie or use a vacuum sealer.

When it comes to tender cuts like this, I suggest between one and two hours at a nice medium-rare temperature of 55C or 131F.

If you have cooked Sous Vide before you know it’s dead simple and there’s nothing much to it (at least not on the surface but the subject can be quite extensive if we get into details and throw in some science into the discussion). I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: Over a perfectly cooked steak. My last post from a few days ago is all about black garlic goodness.

Sous vide recipe for flat iron steak