The food lab better home cooking through science ( PDFDrive ) 479

COOLER-COOKED RIB-EYE STEAKS WITH SHALLOTS, GARLIC, AND THYME SERVES 4 2 bone-in 2-inch-thick, dry-aged rib-eye steaks, 2 to 3 pounds total Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 tablespoons unsalted butter 1 medium shallot, sliced 4 cloves garlic, smashed 4 sprigs fresh thyme or rosemary Cook the steaks in your cooler as directed here, using 133°F water for medium-rare or 143°F water for medium, for at least 1 hour, and up to 3 hours Remove steaks from bags and pat dry with paper towels Heat the canola oil and butter in a 12-inch cast-iron or stainless steel skillet over high heat until the butter browns and begins to smoke Add the steaks and cook, without moving them, for 30 seconds Flip the steaks and cook on the second side for minute Meanwhile, if desired, blast the top sides with a propane torch set on the hottest setting Flip the steaks and torch second side until ... without moving them, for 30 seconds Flip the steaks and cook on the second side for minute Meanwhile, if desired, blast the top sides with a propane torch set on the hottest setting Flip the steaks and torch second side until... Remove steaks from bags and pat dry with paper towels Heat the canola oil and butter in a 12-inch cast-iron or stainless steel skillet over high heat until the butter browns and begins to smoke Add the steaks and cook, without moving them, for 30 seconds... 4 tablespoons unsalted butter 1 medium shallot, sliced 4 cloves garlic, smashed 4 sprigs fresh thyme or rosemary Cook the steaks in your cooler as directed here, using 133°F water for medium-rare or 143°F water for medium,