How to reverse sear a steak - Sous Vide

Sous vide cooking is characterized by low-temperature cooking, for a long period of cooking rather than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Now the steak is inside the bad seasoned up and we will let that cook slowly for two hours. Then we will pull out the steak and sear each side in a cast iron skillet for about 2 minutes per side and then baste the steak in butter. I seasoned the steak with a flavorgod seasoning, and good butter. You can easily add Rosemary, Thyme or Sage or whatever flavors that you enjoy... It cooked at 110 Degree Fahrenheit for two hours.

Finally the topping comes with blue cheese that has been melted down with just a little bit of heavy cream to make the cheese spreadable and add a depth of flavor to the steak.