Sous Vide NY Strip Steak with Compound Herb Butter
Try out a sous vide technique to get the perfect temperature on your next steak recipe.
Servings: 6
Equipment
- sous vide cooker
- vacuum sealer
- cast iron pan
Ingredients
- 36 oz Omaha Steaks King Cut Strip Steak
- kosher salt to taste
- 6 tbsp compound herb butter
Instructions
- Prepare sous vide water bath for 125°F.
- Season steak liberally with salt.
- Place steak in sealable bag, putting 3 tablespoons of compound butter on either side of the steak. Seal bag.
- Submerge sealed bag into sous vide bath and allow water temperature to return to the selected 125°F. Make sure bags stay submerged.
- Allow steak to sit in water bath for 3 hours.
- Just before steak is done in the sous vide, prepare your cast iron skillet and heat it up to 450°F-500°F.
- Remove steak from water bath and pat dry with a paper towel. Slice a small piece of fat from the steak and put it on the hot cast iron surface, allowing it to render.
- Place steak directly onto the rendered fat in the hot cast iron surface and sear for 90 seconds, on all four sides.
- Remove steak from pan, let rest for 5-10 minutes.
- Slice cross-ways and serve.