SOUS VIDE NEW YORK STRIP LOIN
Steak is cooked to perfection if done sous vide and then quickly seared on the stove. Served with thyme-infused garlic and shallot butter.
Provided by Bren
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 4h15m
Yield 2
Number Of Ingredients 6
Steps:
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57 degrees C).
- Generously season steak with salt and pepper on both sides. Place into a plastic bag and seal with a vacuum sealer to remove all air.
- Place the sealed bag in the water once temperature has been reached, making sure the bag is completely submerged. Leave in the water for 4 hours.
- Remove plastic pouch from water and remove the steak. Pat dry with paper towels.
- Melt butter in a medium nonstick or cast iron skillet over medium heat; cook shallot, garlic, and thyme sprig for 5 minutes. Remove shallot, garlic, and thyme using a spatula. Add steak and sear, pressing down onto the meat with the bottom of the spatula, about 1 minute. Flip steak and repeat on the other side for 1 minute. Cut steak into 2 equal portions and spoon butter over the steak.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 6.5 g, Cholesterol 81.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 20.6 g, SaturatedFat 9.8 g, Sodium 208.1 mg, Sugar 0.4 g
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