The perfect steak should have a juicy, pink interior and a gorgeous crust—this recipe relies on the convenience of sous vide cooking to ensure the steak is cooked just the right amount before it gets a quick sear on the LG STUDIO Electric Cooktop. Dress it up for fall with a maple compound butter; the touch of sweetness is the ideal complement to the savory meat. You’ll want to use the best-quality maple syrup you can find, and the darker the better for a more pronounced flavor. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with LG STUDIO, and features their Electric Cooktop. —The Editors
steaks (12 ounces each; sirloin, strip, ribeye, or your preferred cut)
Freshly ground black pepper
In This Recipe
To make the butter: Blend the softened butter with the maple syrup in a bowl. Once fully mixed, transfer it onto a piece of parchment paper and roll it up, shaping it into a rough log. Chill for at least a few hours until the butter is firm.
To make the steaks: Preheat your sous vide appliance to your desired steak temperature (depending on the doneness you prefer).
Season the steaks generously with salt and pepper on both sides. Transfer the seasoned steaks into plastic sous vide bags and seal.
Cook, according to your sous vide appliance’s directions, for the necessary time to reach the desired temperature. Once the steaks have reached the right temperature, remove them from the bags and set aside.
Add the vegetable oil to a cast-iron skillet on the stovetop and heat as high as your burner will go until the oil just begins to smoke.
Place the steaks carefully in the pan and cook for 30 seconds, then flip and cook for 30 seconds more.
Flip the steaks again, cook for 15 seconds, then flip one final time and cook for an additional 15 seconds. You should have a nice sear on both sides at this point—if not, continue cooking and flipping (15 seconds or so at a time) until you do.
When you’ve flipped the steak for the final time, add 1 tablespoon of maple butter on top of each. Remove from the pan and let rest for a few minutes, then serve immediately, with extra compound butter on the side.