Sous vide is French for under vacuum. Strip Steak cooked by this method is tender, juicy and always turns out perfect every time.
You ve probably seen chefs on TV cook sous vide and thought, I could never do that.
You can. And you don t need any special equipment. You don t even need to be a very attentive cook. Let me explain.
Basically, you put food in a sealed plastic then place it in a temperature-controlled water bath to cook for a long time.
At its most basic level, sous vide involves sealing food, typically a protein with its marinade and spices, in an airtight or vacuum-sealed container a Ziploc bag and glass works too and submerging it in a temperature-controlled hot water bath that never reaches a boil. The protein stays underwater for what could be hours or even days, in some cases, preserving its moisture and allowing for flavors to fully develop. Slow and steady wins the race with this method. Searing the Strip Steak gives the meat more flavor.
Prep time: 10 minutes Sous Vide Temp: 131°F, Cook time: 2 hours + 10 minutes to finish Serves: 4
4 New York Strip Steaks, approximately 1½ – 2” thick Sea salt and black pepper, to taste 3-4 cloves fresh garlic, peeled and crushed 4 sprigs fresh rosemary, plus additional for garnish 3 T. extra virgin olive oil, divided 10 oz. white mushrooms, sliced
a large container or pot with water and attach the sous vide circulator to the
side. Set the temperature to 131°F and the cook time to 2 hours.
the water bath heats up, season the steaks with salt and black pepper, to
taste. Place steaks in an airtight plastic bag, along with the crushed garlic
and rosemary sprigs. Remove as much air as possible from the bag as possible
the water bath reaches the set temperature, add the sealed bag. (The bag should
sink if enough air has been removed). Adjust the sous vide timer back to two
hours, if necessary.
one hour before the steak is done, prepare the caramelized
onions (bonus recipe included in this package in the bonus folder),
if using. Set aside.
the cook time is complete, remove the steaks from the water bath and discard
the rosemary, garlic, and any liquid in the plastic bag. Transfer the steaks to
a plate and pat dry with a paper towel. Set aside.
two tablespoons olive oil in a large skillet over medium heat and add the
sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden
brown and start to release their juices, approximately 5-6 minutes.
mushrooms from skillet and add remaining olive oil. Increase heat to
medium-high and add steaks. Sear the steaks on each side until they develop
nice color, approximately 2-3 minutes per side.
from heat and rest for 5 minutes before serving with the caramelized onions and
mushrooms, and your choice of sides.* Enjoy!