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.
Ingredients
Scale
- 3 (1 inch thick) New York strip steaks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil
- 3 quarter-size pats Maitre d’Hotel butter
Instructions
- 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.)
- 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 1/2 hours from frozen).
- 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.
- 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.
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