1. Prepare a large pot with warm water. Next, add salt and pepper to your steaks.
2. Put the steaks in the vacuum bag or Zip lock bag and add the butter and rosemary sprigs on top of each steak.
3. Set your sous vide according to cut of steak and thickness. Please note that you will want to set them for about 10 degrees under your desired internal temperature as you will be finishing them off on the grill. So, if you want a medium-rare steak at completion, set your sous vide to get to 125 internal degrees. Make sure your steaks are sealed in the plastic bag or vacuum bag and that they submerge in the water. I use a smaller pot to weigh down the steaks so they don’t float to the top.
4. Cook the steaks according to the sous vide instructions and with the timer.

While the steaks are cooking in the sous vide

1. Get your grill prepped. Depending on the thickness of your steaks, get your coals started for DIRECT GRILLING (over the coals).  At about 500 degrees so that you can start grilling once your sous vide timer goes off.
2. Since you have already cooked the steaks to the desired internal temperature of your liking, you are just finishing the steaks on the grill to achieve a nice sear on both sides.
3. Grill your steaks at 2 minutes per side and test the internal doneness. If you are looking for medium rare, opt to cook in the sous vide until 125. Then grill until you’ve hit internal temp 130 degrees. Keep in mind that when you pull the steak off the grill it will continue to come up about 5 degrees.
4. I recommend you ALWAYS use a Thermapen, a Thermopop or an instant read thermometer so you don’t have to guess!
5. Let the steaks rest under foil for 8 minutes or so, giving the juices a chance to redistribute in the meat. I live to serve my steaks with a compound butter because for some reason, steak and butter are a really great combo!