Steak With Red Wine Sauce and Smashed Potatoes

Heat Joule to 135 °F / 57 °C. You can also use a digital thermometer and a pot on the stove.

1. Presear steaks: Pour enough oil into a pan to coat. Warm pan over high heat. With a paper towel, pat the steaks dry. When pan is hot, add steaks and sear quickly on each side. Turn off heat and transfer steaks to a cooling rack or chilled plate.

2. Cook steak: Place steak and 40 g cubed butter in a ziplock-style bag. Lower into water until the steak is completely submerged, and clip bag to the side of the pot or allow it to float freely. Cook for one hour. If you’re using the stovetop method, check your thermometer every once in a while to make sure the temperature stays at 135 °F / 57 °C.

3. Sear steaks: Transfer steaks to a plate and season one side with salt. Reserve any juice in the bag. Return pan to high heat. Add steaks back to pan, seasoned side up. Sear quickly, then flip and season other side. Cook until crispy, brown edges begin to form. Remove steaks from pan.

4. Prepare sauce: Return the pan to high heat, and add reserved steak juices from the plastic bags. Bring to a simmer and add 5 g garlic and 1 g fresh thyme. Allow aromatics to brown slightly, agitating pan to avoid burning or sticking. Add 250 g red wine, then 60 g cubed butter. Stir sauce, cooking until wine reduces and takes on a nice, somewhat thick consistency. Remove sauce from heat; strain through a fine-mesh sieve. Season with salt and black pepper as desired.

5. Serve! Slice steak into equal pieces. Spoon sauce on top and serve as desired—we like ours over Smashed Potatoes.