Sous Vide New York Strip Steak Food

SOUS VIDE NEW YORK STRIP STEAK

Sous Vide New York Strip Steak image

The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes

Time 2h55m

Yield 2

Number Of Ingredients 12

Ingredients

2 (12 ounce) New York strip steaks
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1 cup clamshell mushrooms, separated
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 clove garlic, crushed
2 tablespoons water
½ teaspoon balsamic vinegar
1 tablespoon cold butter
salt and freshly ground black pepper to taste

Steps:

Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Nutrition Facts : Calories 638.4 calories, Carbohydrate 2.3 g, Cholesterol 231.1 mg, Fat 34.9 g, Fiber 0.5 g, Protein 74.9 g, SaturatedFat 15.1 g, Sodium 518.4 mg, Sugar 1 g

SOUS VIDE STEAK DINNER

Sous Vide Steak Dinner image

The restaurant secret to foolproof, perfectly cooked steak is finally within the reach of home cooks, thanks to countertop sous vide machines. Drop in a bag of spinach mixed with cream cheese and garlic and you have the quintessential steakhouse dinner for two.

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 10

Ingredients

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.

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