Sous Vide Strip Loin (New York) Steak with Herb Butter and Rosemary

Sous-Vide; French for “under vacuum”)is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

The device I am using is made by Anova Precision Cooker with WiFi control. The Anova Culinary App with recipes is able to pair with the cooker. This all-in-one sous vide resource allows you to operate your device from your phone remotely and set the precise cooking temperature and time required.

Note:

-Use a large freezer Zip-Lock beg instead of buying an expensive vacuum packer-use a straw to suck out the air before cooking.
-Marinade your steak with the Olivier and Company steak rub and olive oil (I use garlic butter in this recipe) to enhance the moisture.
-Sear the steak after cooking in a very hot cast iron pan for the finishing look and a better “Char” taste.

Sous Vide Strip Loin Steak with Herb Butter and Rosemary
Sous Vide Strip Loin Steak with Herb Butter and Rosemary

Ingredients:

Strip loin steak (New York Steak)                               1 lb (buy prime, choice or AAA)
Sprig of fresh rosemary
Steak rub                                                                           1/2 teaspoon
Garlic butter                                                                     1 teaspoon
Olive oil                                                                              1 tablespoon
Freezer ziplock bag                                                          1 large bag

Method:

Sprinkle steak rub onto steak and use a knife to spread garlic butter, put in a freezer ziplock bag. Pour one tablespoon of olive oil in the bag and place a sprig of rosemary on the steak. Gently roll the bag to allow some air to let out. Seal the bag almost all the way but leave a small opening at the end. Insert a large drinking straw to the small opening and use your mouth to suck out the rest of the air to create a vacuum environment in the bag.
Turn on your Sous Vide precision cooker and set the temperature to 131F and 40 minutes. The instrument will start cooking once the temperature reached the desired temperature.
Heat up a cast iron griddle pan (under high heat). Take the steak out carefully after 40 minutes and sear the steak with the already heated cast iron pan to create the grill mark and the char taste. Pour the sauce from the ziplock bag on the steak before serving.

Strip Loin New York) Steak
Strip Loin (New York) Steak

 

The Anova Precision Cooker WI-FI
The Anova Precision Cooker WI-FI

 

Steak Rub and Herb Butter on Steak
Steak Rub and Herb Butter on Steak

 

Steak in Ziplock bag with olive oil
Steak in Ziplock bag with olive oil

 

Heat up water to 131F and set for 40 minutes cook time for a perfect medium rare
Heat up water to 131F and set 40 minutes cook time for a perfect medium rare

 

Submerge bag in water and secure it with a clip
Submerge bag in water and secure it with a clip

 

Sear Steak with a Hot Cast Iron Pan
Sear Steak with a Hot Cast Iron Pan

 

Sous Vide Strip Loin Steak with Herb Butter and Rosemary
Sous Vide Strip Loin Steak with Herb Butter and Rosemary (Medium Rare)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s