Sous Vide Strip Steak


Total Time:
45 min
Prep:
10 min
Inactive Prep:
--
Cook:
35 min
Yield:
1 serving
Level:
Intermediate

Ingredients

LEMON BUTTER:
  • 1 pound (4 sticks) unsalted butter
  • Zest and juice of 2 lemons
  • 1 1/2 tablespoons kosher salt, plus more for the steak
STRIP STEAK:
  • One 12-ounce New York strip steak
  • 1/2 tablespoon fresh thyme
  • 1 shallot, sliced
  • Salt and freshly ground black pepper

Directions

For the lemon butter: Place the butter in an electric mixer fitted with a whisk attachment and mix on high until the butter is whipped, 2 to 3 minutes. Gradually add the lemon zest, lemon juice and salt and mix until incorporated. Set aside.

For the strip steak: Heat a water bath with a sous-vide circulator to 130 degrees F.

Place the steak, thyme, shallot, salt and pepper and 2 tablespoons of the lemon butter in a vacuum-sealable bag. Reserve the remaining lemon butter for another use. Vacuum seal the bag and simmer in the water bath for 30 minutes.

Remove the steak from the bag and reserve the juices and contents. Heat a cast-iron skillet or heavy-bottomed saute pan over high heat until very hot, then sear the steak for 30 seconds per side. Remove the steak and let rest.

Add the reserved cooking juices and contents of the vacuum bag to the skillet and reduce by half. Pour over the steak when ready to serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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