Vacuum pack the steak and cook it at 55 degrees Celsius (131 degrees Fahrenheit) for 3.5 hours in the water bath. Normally, I would cook it for 4.5-5 hours, but since this steak is dry-aged, it doesn’t need as much time. Dry-aged meat contains less moisture, and too long a cooking time will make the meat dry. If your steak is not dry-aged or you are unsure about the quality, stick to the 4.5-5 hours.

Take the meat out of the water bath and dry it thoroughly with a clean tea towel or some kitchen paper.

Heat a pan on high heat and add the oil.

Quickly scald the rosemary sprig in boiling water and dry it off.

When the pan is hot, pour the oil onto the pan and then add the garlic (still with the skin on) and the rosemary sprig.

Season the meat with freshly ground pepper and flake salt and place it on the pan.

Then add the butter.

Sear it for 30-45 seconds, then flip the steak and give it another 30-45 seconds on the other side.

The steak is now ready to be served.

Optionally, slice it into smaller pieces across the grain. The meat does not need to rest before carving.