Wagyu Steak:

1. Using a Sous Vide circulator in a large bowl filled with water, set the sous  vide to 129℉.
2. Season the steak generously with salt and pepper on both sides and place into a vacuum-sealed bag along with 1 ½ tablespoon of butter and rosemary.
3. Once the steak has been sealed, place the steak into the sous vide water bath for 1-2 hours depending on the thickness (1 hour - 1” thick, 2 hour - 1.5” thick). Pull the steak out, pat it dry using a paper towel.
4. Heat a 10” skillet over medium-high heat with 1.5-2 tablespoons of high heat oil (enough to coat the bottom of the pan).
5. Once nice and hot, drop in the steak and aggressively sear for 1 minute per side.
6. Drop-in 2 tablespoons of butter, 2 crushed garlic cloves, and a sprig of thyme. Then based the steak repeatedly in butter for about 20-30 seconds.
7. Pull the steak out of the pan, pour remaining butter on top and let rest for 5-10 minutes.
8. Slice it up, plate, and enjoy.

‍Chuck Eye Steak:

1. Start by adding high heat oil to a 10” skillet. Heat over medium-high heat until just about to smoke.
2. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
3. Add the steak to the pan and sear for 2-3 minutes (or until a golden-brown crust is formed) on both sides.
4. Add 3 tablespoons of butter, crushed garlic cloves, and any hearty herbs. Based repeatedly with the butter until a medium-rare or 135℉ is reached.
5. Once finished, pull the steak out, coat with a little butter, and let rest for 5 minutes.
6. Slice the steak and top with the corn relish.

‍Corn Relish:

1. Take one corn on the cob. Shuck it and remove the kernels and place them into a bowl.
2. To the bowl, add in 2 thinly sliced Fresno chiles, ½ a sweet onion finely diced, the juice of two limes, ¼ cup of fresh chopped parsley, a healthy splash of extra virgin olive oil, season to taste with salt and pepper.
3. Mix together until thoroughly combined.