Sous Vide Strip Steaks with Maitre d’Hotel Butter

Did you make a roll of Maitre d'Hotel butter from my recipe earlier this week? Great! Now, I'm sure you're asking yourself "What do I use it with?"

You didn't make it? Oh. Um...that's OK, it's easy. Head back to the compound butter post. I'll wait here for you.
…
Got your butter made? Great, let's move on.

So, what do we do with the butter? I love to use it to finish a steak. That's right - a little bit of butter on top, melting onto the steak, giving it a last minute glaze of flavor.

Full disclosure - I'm not the one who thought up this trick. French bistros have thrived for over a hundred years serving Steak Frites, a rump steak topped with butter, and served with fries. I'm borrowing the idea, but skipping the fries.

I have a few of vacuum packed semi-boneless strip steaks in my freezer - regular cut, about an inch thick. Sous Vide makes this an easy weeknight meal. When I walk through the door, I fill my water bath, set the temperature to 131°F, and drop the steaks in. I go about my business - directing traffic as kids come home, enjoying a tasty beverage as I unwind from work. When it is time to serve, I get a pan ripping hot, then sear these thin steaks on one side to get a good, brown crust.

That's right, 1 inch thick is too thin, at least when it comes to sous vide. I don't want to lose that perfectly cooked interior by overcooking the steak.

The steaks come off the pan, and I immediately top them with a quarter sized pat of Maitre d'Hotel butter. While I toss a salad, the butter melts into the steaks; five minutes later, with about fifteen minutes of active work, dinner is ready.

📖 Recipe Card

Sous Vide Strip Steaks with Maitre d'Hotel Butter

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• Author: Mike Vrobel
• Total Time: 1 hour 5 minutes
• Yield: 3 steaks 1x

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Description

New York strip steaks cooked sous vide to medium-rare, seared in a ripping hot pan, and topped with parsley and lemon compound butter.

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Ingredients

Scale 1x2x

• 3 (1 inch thick) New York strip steaks
• 1 ½ teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon vegetable oil
• 3 quarter-size pats Maitre d’Hotel butter

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Instructions

1. Season and bag: Sprinkle the steaks with the salt and pepper, and vacuum seal each in a quart bag. (They'll keep 3 days in the refrigerator, or months in the freezer.)
2. Sous vide: Set the sous vide to 131°F/55°C for medium-rare (125°F/51.5°C for rare, 136°F/58°C for medium, 141°F/60.5°C for medium-well). Cook the steaks for 1 to 4 hours (at least 1 ½ hours from frozen).
3. Sear: Heat a heavy pan over medium-high heat until ripping hot. Swirl in the oil, and add the steaks. Don't move them until they have a thick, brown crust on the bottom, about 3 minutes. Move to a platter in a single layer.
4. Butter, rest and serve: Top each steak with a pat of butter right away, and rest for 5 minutes, until the butter melts. Serve with spoonfuls of the buttery juices from the platter.

Equipment

Anova Nano Sous Vide

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12-inch frypan

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Notes

Equipment: A sous vide water bath, a vacuum sealer and a heavy 12 inch pan (clad steel or cast iron).

Don't sear in a nonstick pan. It isn't safe at searing temperatures, and it can't get hot enough anyway.

No compound butter made? Top each steak with a thin slice of plain butter.

• Prep Time: 5 minutes
• Cook Time: 1 hour

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What do you think?

Questions? Other ideas? Leave them in the comments section below.

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