Two Rules For A Great Steak

1) Buy good steak
2) Sous Vide

Here's the process in reverse.  So far, this is the best steak I've ever made - also the most expensive steak I've ever bought from a butcher (rule #1)

Medium-rare from edge to edge thanks to sous vide (rule #2)

After an hour and a half, I seared it on the grill for about 2 minutes on each side.

 

The Anova Sous Vide immersion circulator.  This gadget keeps the water temperature at exactly 129 degrees.   You can not overcook a steak with a sous vide and even with a 2" steak, it's sure to cook through evenly.

 

 Some red wine that Nuch brought back from France

 

This is a 600g Australian Ribeye - way too much steak.  Salt and black pepper is all the seasoning you need