Skip to content Skip to sidebar Skip to footer
Home / Recipe: Appetizing Sous Vide Strip steak with baked Sweet Potato

Recipe: Appetizing Sous Vide Strip steak with baked Sweet Potato

Post a Comment

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 For the Sous Vide Strip Steak Preheat the water bath to your desired temperature. Salt and pepper the meat and add any seasoning rub you prefer, then seal in a sous vide bag. Heat a large cast-iron skillet over high until very hot. You can cook Sous Vide Strip steak with baked Sweet Potato using 10 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Sous Vide Strip steak with baked Sweet Potato

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

Place a heat-resistant pad underneath a large pot filled with water. 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. 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. But when you get it just right, it's sublime. Perfect, as some would call it — and that's where the Anova Sous Vide knocks it.

Location:

You may like these posts :

Post a Comment for "Recipe: Appetizing Sous Vide Strip steak with baked Sweet Potato"