Steak with spinach sous vide

Ingredients:

• 2 boneless New York strip steaks, 1" (2.5 cm) (approximately 10 oz. each)
• 2 large sprigs of thyme
• 4 tablespoons unsalted butter
• 3 cloves garlic, crushed
• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• 1/4 cup heavy cream
• 60 g of cream cheese
• 1 tbsp. vegetable oil
• Garlic bread, for serving

Preparation:

1. Preheat the sous vide to 135°F (55°C) according to the manufacturer's instructions. Combine the steaks, shallots, thyme, 2 tablespoons butter, 2 cloves garlic, 2 teaspoons salt, and 1 teaspoon black pepper in a resealable plastic bag. Press out all air and seal tightly. Place in a second heavy-duty zip-lock plastic bag, press out all air, and seal tightly.
2. Combine the spinach, heavy cream, cream cheese, remaining garlic clove, and 1/2 teaspoon salt in another heavy-duty zip-lock bag. Press out all the air and seal tightly. Place in a second heavy-duty bag, press out all the air, and seal tightly.
3. Place bags in sous vide and cook for 2-4 hours (the longer the better the flavor).
4. Remove the steaks from the bags and pat dry. Heat the vegetable oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons of butter and cook for another 30 seconds. Flip and cook for another minute. Transfer the steaks to 2 plates. Remove the garlic cloves from the spinach, toss, and divide among the plates. Serve with garlic bread.