TAMPA, Fla. — The restaurant Coasis has opened in Tampa, and Cowboy Steak is on the menu.

Coasis Executive Chef Kendall Ivy uses a sous vide bath made of clarified butter. Sous vide is a method of cooking in which the steak is vacuum-sealed and then immersed in a fluid, usually water, but Ivy uses butter. You can substitute a double boiler.

Depending on the size of steak and butter bath, you need enough clarified to just cover the steak.

Chef adds six smashed garlic cloves, six bay leaves, six sprigs of fresh thyme and six sprigs of fresh rosemary.

The steak stays in this bath for one hour at no more than 100 degrees.

Chef said this cooks the steak to a medium-rare temperature, and it's ready for the grill.

Instead of crossed hatch marks on his steak, Chef Ivy goes for an all-over sear.

To do this, he turns the steak 15 degrees every 15 seconds or so, keeping it just at the edge of the flames on the grill.

Chef serves the steak sliced over French cream sauce and with blue cheese, black garlic, brown butter and truffle butter.

Chef also serves the bone.

Cowboy Steak is just one of the dishes served at Coasis, a brick-and-mortar restaurant opened recently by chef Melly Gardner of Three Generations Food Truck and her partner Brandi Gergle, owner of B. Blaze Hair Boutique. The restaurant is located at 7701 N. Nebraska Ave. in Tampa.