To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
Season your steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt on pepper well on both sides.
Now, for the ‘Water displacement’ technique, you will need to put your steak with the rosemary (optional) 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 for 1 hour.
When the 1 hour is done, transfer the bag with the steak to cool off in the refrigerator for 15 minutes.
Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
On a hot iron skillet put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
When it’s seared well, Dish up and enjoy!