• Pre-heat the water bath to your preferred doneness using a sous vide immersion circulator. Reference the doneness chart in the post or notes below, if you're not sure what to set it to.
• Pat dry the steak with a paper towel. Coat the filet with Better than Bouillon, kosher salt, black pepper and garlic powder. Place the filet in a vacuum-seal bag (in a single layer if making more than 1) and close using a vacuum sealer or water displacement method.
  1 sirloin filet, 1-2 tsp Better Than Bouillon, Beef Flavor, ½ tsp kosher salt, ¼ tsp garlic powder, ½ tsp black pepper
• Transfer the vacuum bag to the water bath and cook for 60 minutes minimum (or two hours if the steak is frozen). Reference the time chart in the post or notes to see what the max. time is.
• After the filet is finished cooking, remove the bag from the water bath. Carefully remove the filet from the bag and pat dry. Discard any juice that accumulated, unless you're using to make an au jus.

Reverse Sear (*Note 4)

• Pre-heat a cast iron skillet over high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes.
• Add the oil and butter to the skillet (watch out for popping oil). Once melted, add the filet to the pan.
  1 tbsp avocado oil, 1 tbsp unsalted butter
• Sear each side of the filet for 45 seconds. While searing, tip the pan a little so the butter collects on one side of the pan. Use a spoon to baste the steak with the melted butter. Continue to scoop and pour the butter over the steak until it's ready to flip.
• Turn off the stove and transfer the steak to your plate, season as desired. Enjoy immediately as there is no need to rest the steak.