SOUS VIDE STEAK DINNER

Sous Vide Steak Dinner image

Provided by Food Network Kitchen

Time 2h20m

Yield 2 servings

Number Of Ingredients 10

Two 1-inch-thick boneless New York strip steaks (about 10 ounces each)
2 large sprigs thyme
4 tablespoons unsalted butter
3 cloves garlic, crushed
Kosher salt and freshly ground black pepper
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup heavy cream
2 ounces cream cheese
1 tablespoon vegetable oil
Garlic bread, for serving

Steps:

Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.