We are making two steak dishes this week. One is Steak Diane and the other is grilled steak. Both will be cooked sous vide. The Steak Diane will be finished in a pan while the grilled steaks will be finished with wood smoke on a grill.
I start with dry-aged ribeye cuts from Whole Foods. Then I season with salt, pepper, shallots, garlic, and fresh thyme. Vacuum bag them and wait for the big day :)