Filet Mignon

Tie each filet mignon steak with butcher's twine to help it hold its shape and cook evenly.

Season the steaks generously on all sides with kosher salt and freshly ground black pepper.

Top each steak with smashed garlic cloves, a sprig of fresh rosemary, and a sprig of fresh thyme.

Place each prepared steak into its own vacuum-sealable bag and add a drizzle of olive oil.

Vacuum seal the bags. For best results, marinate in the refrigerator for several hours or overnight.

Fill a large pot or container with cold water and place the sealed bags inside. Attach an immersion circulator.

Set the immersion circulator to your desired temperature: 130°F for medium-rare or 135°F for medium. Cook for at least 1 hour and up to 2 hours.

Once cooked, remove the bags from the water bath. Take the steaks out of the bags and place them on a paper towel-lined plate, discarding the herbs and garlic.

Pat the steaks completely dry with paper towels. This is crucial for getting a good sear.

Heat a cast iron skillet over high heat. Add a high-smoke point oil.

Carefully place the steaks in the hot skillet and sear for 1-2 minutes per side without moving them to form a deep brown crust.

Using tongs, lift the steaks and sear the sides for a few seconds to render the fat and add color.

Transfer the seared steaks to a plate or cutting board and let them rest for 8-10 minutes.

Remove and discard the butcher's twine, then slice the steak against the grain.

Serve immediately, garnished with optional chimichurri sauce and a sprinkle of flaky sea salt.