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1
Bring a large saucepan of water to a simmer over medium-low heat.
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2
Combine the clarified butter, garlic, bay leaves, and thyme in a metal bowl or pan just large enough to sit over the simmering water without letting the bottom touch.
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3
Gently heat the butter to 135F on a frying thermometer.
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4
Make sure the butter hovers somewhere between 135 and 140F, as this will ensure that the meat is cooked to a perfect medium-rare.
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5
Season the beef heavily with salt and pepper, and completely submerge the steaks in the warm butter.
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6
The temperature of the fat will drop slightly.
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7
Using tongs to rotate the meat occasionally, poach for a minimum of 25 to 30 minutes or up to an hour or more.
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8
As long as the temperature of the butter stays below 140F the meat wont overcook.
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9
Check the temperature often with the thermometer so that it remains a constant temperature.
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10
When ready to serve, using tongs, remove the beef from the pan, allowing the excess butter to drip off.
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11
Season it well with salt and pepper.
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12
Place a large saute pan over medium-high heat, and when hot, coat with 2 tablespoons of the clarified butter.
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13
Add the steaks and sear all sides until well browned.
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14
(At this point, the meat is already cooked through from the poaching; you just want a slight crust on the outside for texture.)
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15
Transfer the beef to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute.
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16
Slice each steak against the grain into about 5 slices.
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17
Season lightly with Maldon sea salt.
