The most important thing when cooking meat or fish is that you have a vacuum sealer and, ideally, a sous vide cooker.
First take the steak out of its packaging and wash it off with cold water, then dab it with a crepe paper.
Please separate the thyme and rosemary leaves from the stem and do not vacuum seal the stem as it is too hard.
Now rub the roast beef with the olive oil and place in a plastic bag that is suitable for sous vide cooking. Then put the thyme and rosemary leaves in the bag as well. Vacuum everything in this bag.
Preheat the sous vide cooker to 56 degrees and add the roast beef to the water bath. The meat then has to cook in a water bath for 5 hours.
After 5 hours, take the steak out of the bag and pat it dry. Heat a grill pan and briefly sear the meat for a maximum of 1 minute on each side. Add the butter to the pan to round it off.
Let the steak sit on a preheated plate for 3 minutes.
The roast beef is very juicy and full of flavor because it was cooked in its own juice.
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