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Easiest Way to Cook Yummy Sous Vide Strip steak with baked Sweet Potato

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Sous Vide Strip steak with baked Sweet Potato. Sous Vide Strip steak with baked Sweet Potato Paul Rybak Western NC Mountains. Remove steaks from bowl, then remove from plastic and pat dry. Heat oil in a frying pan over high heat.

Sous Vide Strip steak with baked Sweet Potato Place a heat-resistant pad underneath a large pot filled with water. Salt and pepper the meat and add any seasoning rub you prefer, then seal in a sous vide bag. I've been using the sous vide method on my stove top (which is much more of a pain in the ass than having a machine) and it is still quite simple and straightforward. You can cook Sous Vide Strip steak with baked Sweet Potato using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sous Vide Strip steak with baked Sweet Potato

  1. It's 12 oz of New York Strip Steak, 1" thick.
  2. You need of Kosher Salt.
  3. You need of Freshly ground black pepper.
  4. It's of Ground Rosemary, not powder.
  5. It's of Sous Vide setup.
  6. Prepare 1 of Sweet Potato.
  7. Prepare of Vegetable oil.
  8. Prepare of Blue Cheese.
  9. Prepare of Butter.
  10. You need of Sour Cream.

Heat a large cast-iron skillet over high until very hot. For the first time I tried the sous vide cooking method with this recipe. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. The Sous Vide method is just as great for reheating steak as it is for cooking it.

Sous Vide Strip steak with baked Sweet Potato step by step

  1. Trim off excess fat off the steak if desired..
  2. At least an hour before sou vide, lightly dust the meat with Kosher Salt, pepper, and Rosemary. Refrigerate..
  3. Set up the sous vide to 128f.
  4. Either vacuum seal the steak, or put in a ziplock bag, partially zip the bag, submerse in the water to let the air out and then seal all the way..
  5. Sous Vide for 2-3 hours..
  6. About an hour before the steak is ready, preheat oven to 425f..
  7. Clean the potato and poke with a fork in several places..
  8. Put the potato on a baking pan and cook for 1 hour..
  9. When the sous vide time is up, remove the steak and dry thoroughly to help searing..
  10. Remove the potato,slice in half and plate..
  11. Heat a cast iron pan to scorching hot. Do not add oil to the pan-your kitchen will be filled with smoke!.
  12. Brush the steak with oil on both sides and sear for about a minute on eack side..
  13. Serve with blue cheese and pass butter and sour cream..
  14. We like it with a good Merlot..

Start by placing your leftover steak in a sealable freezer bag with a small pat of salted butter. You will not achieve the exact same sear. Sous-vide flag-waving zealots may claim otherwise, but the rapid sear you achieve after cooking sous-vide will not be as thick or crusty as the sear you get from a traditional cooking method. Strip steak (or as we rightly call it here in the Midwest, Kansas City Strip) can be tricky. Sure, it's flavorful and tender, but it's not as flavorful as a ribeye or as tender as a filet.

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