Strip Steak

Name: Strip Steak
Total time: 60 min
Ingredients: 1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams boneless steaks (1 large strip steak); Kosher salt; freshly ground black pepper; 2 fresh thyme sprigs (optional); 2 fresh rosemary sprigs (optional); -- Finishing Steps Ingredients --; 1 tablespoon / 15 ml vegetable, canola, or rice bran oil; 1 tablespoon / 15 ml unsalted butter; 3 to 4 fresh thyme sprigs (optional); 3 to 4 fresh rosemary sprigs (optional); 1 small shallot, sliced (optional); 2 whole cloves garlic, smashed (optional); Coarse sea salt (such as Maldon) to finish

recipes.anovaculinary.com

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...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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Ingredients

1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams boneless steaks (1 large strip steak)
Kosher salt
freshly ground black pepper
2 fresh thyme sprigs (optional)
2 fresh rosemary sprigs (optional)
-- Finishing Steps Ingredients --
1 tablespoon / 15 ml vegetable, canola, or rice bran oil
1 tablespoon / 15 ml unsalted butter
3 to 4 fresh thyme sprigs (optional)
3 to 4 fresh rosemary sprigs (optional)
1 small shallot, sliced (optional)
2 whole cloves garlic, smashed (optional)
Coarse sea salt (such as Maldon) to finish