1 2-inch thick steak (in class, we use filet mignons, aka tenderloin steaks)
2 teaspoons unsalted butter, softened, divided
A nice finishing salt (for this, we recommend Maldon Sea Salt)
Oil for frying
At least two hours before cooking, remove the steak from refrigerator and salt it liberally on both sides. Heat a water bath to 136°F.
Spread the steak with the softened butter and vacuum seal it.
Cook in a 136°F water bath until steak reaches an interior temperature of 135°. This will take about 90 minutes. Let cool until you can handle it, then remove the steak from the bag and pat it dry.
Meanwhile heat the frying oil to 400°F in a pot. You’ll need about two inches of oil and a pot at least four inches tall.
Carefully add the steak to the oil and fry on the first side for 30 seconds. Turn and cook the other side for another 30 seconds. The steak will be dark brown and crispy.
Slice into 1/4-inch slices and sprinkle with a finishing salt. Or top with duxelles butter, and then the salt. A few snipped chives wouldn’t hurt.