Garlic Butter Steak with Crispy Potatoes

If steak is not already sealed, pat dry, season with salt and pepper, and vacuum seal. Place steak in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Cook sous vide at 130°F for 1 hour.

Place 1 lb baby potatoes in a Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Cook potatoes whole for 40 minutes.

While the steaks cook, stir together 4 tbsp softened butter, 1/4 cup herbs, 2 garlic cloves, ½ tsp salt, and ½ tsp pepper and set aside.

Once the steak has finished cooking, remove pans from your Suvie. Pour off water from the steak pan, transfer steaks to a cutting board, and thoroughly pat dry.

Cut potatoes in half, transfer to a large bowl, and toss together with 1 tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Arrange potatoes cut-side up in a clean dry Suvie pan. Place in the bottom zone of Suvie, and broil for 10-15 minutes or until browned.

Heat a large, heavy skillet over high heat for 5 minutes. Add 1 tsp vegetable oil and once it begins to smoke, add the steaks. Cook, turning the steaks every 30 seconds, until well browned, about 1-2 minutes total.

Divide steaks between plates and top immediately with reserved garlic herb butter. Divide potatoes between plates and serve.