Prepare your meat cut by rubbing with your hands half the amount of olive oil.
Sprinkle the salt, pepper, chopped garlic, and the herbs on the steak. Leave it to marinate for (30 minutes to 2 hours in case of using skirt or flank steak)
To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature according to the required doneness. ( check the temperature-doneness guide)
Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container.
Leave it to cook. According to the size of the steak, the time for cooking is determined. 1 hour for 1-inch, 2 hours for 2-inch steak.
When it’s done, remove the steak from the bag and let it cool in the fridge or ice bath for 10 minutes
After letting it chill for a bit, wipe it with a paper towel well to remove all excess moisture.
Sprinkle some more salt and pepper according to taste, then transfer the steak to a hot skillet on medium-high heat with the rest of the olive oil.
Let the steak crisp up for 1 minute on each side.
Slice the steak and dish it up with some mashed potatoes and cooked vegetables. Enjoy!