temperature consistent). Now you’re going to create a vacuum seal
with a cool technique. Zip the first bag almost all the way up,
except leave a space for your finger at the end. Lower the bag
carefully into the water, leaving the part with your finger in it
outside the water. The pressure from the water should help you
push all the air out (use your other hand). When that happens,
pull your finger out, zip up the bag, and look at your work. The
bag should be clinging to the meat and there should be very little to
zero air (and zero water) in the bag. Repeat with the second bag.
Set the bags aside on the counter and raise the temperature of
the water to 134°F on medium heat, adjusting the heat as
necessary. You want to be exact here; the temperature is the most
important part.
Lower the steak bags into the water, turn off the heat, cover the
pot, and cook the steaks for a minimum of 45 minutes (although if
it stays in a little longer, it won’t hurt the result).
Meanwhile, make a compound butter. In a small bowl, using a
rubber spatula, combine the peanut butter, the 3 tablespoons of
regular butter, the lemon juice, the parsley, and kosher salt and
pepper to taste. Set aside.
When the steaks are cooked, remove from the bags and set
aside.
Bring a large pot of vegetable or canola oil to 340°F.
Using a spider or another heat-proof device, lower the steaks
one at a time into the oil. Cook them just until they develop a
crusty brown exterior, 1 to 2 minutes.