to make this along with their French fries (recipe follows); you can
use the oil from the fries to finish the steak.
2 (20-ounce) rib-eye steaks*
Coarsely ground black pepper
Kosher salt
3 tablespoons vegetable oil, plus more for frying
4 tablespoons melted unsalted butter
3 tablespoons natural, unsweetened peanut butter, pecan
butter, or almond butter
3 tablespoons unsalted butter, at room temperature
Juice of 1 lemon
¼ cup chopped parsley
Fleur de sel (optional)
Aggressively season the steaks first with pepper and then with
kosher salt.
Heat a cast-iron skillet or a frying pan on high heat until
extremely hot, add the oil, and sear the steaks, one at a time, for
about 1 minute per side so they have a caramelized exterior. This
is both to create flavor and to kill any bacteria before cooking
sous-vide.
Let the steak cool slightly and then place each steak into its
own resealable plastic freezer bag* with 2 tablespoons of the
melted butter in each bag.
Fill the biggest pot you have with water (that’ll help keep the