Sous Vide Strip Steak

about the recipe

If you have been trying to cook perfect steaks at home and are frustrated by the inconsistent results, sous vide strip steaks are the perfect solution.  The sous vide cooking method gives you medium-rare steaks all the way through, and a quick finish in a hot skillet gives you the perfect sear and caramelized crust.

INGREDIENTS

– 2 pounds strip steak – 1 tablespoon sea salt – 1 teaspoon freshly ground black pepper – ⅓ cup avocado oil divided – 3 tablespoons butter – 2 sprigs fresh rosemary

– Preheat the water bath to 130°F for medium rare or 140°F for medium. – Season the steaks with salt and pepper and place them in a vacuum sealer bag or a heavy-duty gallon freezer bag.

– Add ¼ cup of the avocado oil.  Vacuum seal the bag or seal it using the water displacement method. – Cook for 1 ½ to 2 hours.  Remove the steaks from the bag and transfer them to a paper towel-lined plate.  Rest for 10 minutes.

– Pat dry. – Heat the remaining oil in a large cast iron skillet to medium-high heat.  Add the steaks, and cook for 30 seconds per side.

– Slide the steaks to the back of the skillet and add the butter.  When the butter melts, add the rosemary on top of the butter.

– Hold the skillet handle, tilt the skillet so the butter pools near the handle, and use a metal spoon to baste the steaks.

– Continue to baste the steaks, flipping every 30 seconds, for about 3 minutes until they are golden brown.

– Serve the steaks with any remaining butter drizzled on top.

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