Start by removing your steaks from the refrigerator. Let them sit at room temperature for about 30 minutes. This helps them cook evenly. Pat them dry with paper towels to achieve a nice sear later.

Generously season each steak with kosher salt and freshly cracked black pepper. You can sprinkle some smoked paprika for an added smoky flavor. If you’re feeling adventurous, toss in a sprig of thyme or rosemary and a clove of crushed garlic for extra flavor.

Place each steak in a vacuum-seal bag, ensuring they fit snugly. You can also add aromatics like herbs or garlic to the bag for enhanced flavor. Use a vacuum sealer to remove the air. If you don’t have a vacuum sealer, a zipper bag with water displacement works well too — just lower the bag into water to push out the air before sealing.

Fill a pot or container with water. Attach your immersion circulator and preheat it to your desired steak temperature. For medium-rare, aim for 130°F (54°C); for medium, go for 140°F (60°C).

Once the water has reached the desired temperature, immerse your sealed bags of steak. Cook for 1 to 4 hours based on your preferences. The beauty of sous vide is that longer cooking times don't dry out the steak; they enhance tenderness.

After cooking, remove the bag from the water bath and take out the steak. Pat them dry again. Preheat a skillet over high heat. Add some high-smoke-point oil and place the steaks in the skillet. Sear for 1-2 minutes per side for a beautiful crust. Add unsalted butter and baste the steaks for extra richness.

Let your steaks rest for a few minutes before slicing. This allows juices to redistribute. Serve with a sprinkle of chopped parsley for a fresh touch. Slice and serve to the delighted guests at your table.