SOUS VIDE NEW YORK STRIP LOIN

Sous Vide New York Strip Loin image

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

Ingredients

1 (8 ounce) New York strip steak, well marbled
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons roughly chopped shallot
1 tablespoon roughly chopped garlic
1 sprig fresh thyme

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