Entrecôte 55º(131f) 1h30m

Today, I decided to cook an entrecôte using the sous vide method, and it turned out incredible!
Seasoned the entrecôte with freshly ground salt and pepper.
Vacuum-sealed it along with two crushed garlic cloves and a sprig of rosemary.
Set the sous vide to 55°C (131°F) for a perfect medium-rare. Cook for 1 hour and 30 minutes.
After sous vide, I patted it dry and seared it in a traditional skillet (which gives a result very similar to cast iron) for about 1 minute per side. This created a beautiful crust while keeping the inside tender and juicy.
The result was absolutely delicious, one of the best steaks I’ve ever made.
I’m still learning and would love to hear from you. Any tips, suggestions, or feedback are more than welcome