Sous Vide New York Strip - Recipes | Pampered Chef US Site

Name: Sous Vide New York Strip - Recipes | Pampered Chef US Site
Ingredients: 2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry; 1 tsp (5 mL) salt; ½ tsp (2 mL) black pepper; 1 tbsp (15 mL) canola oil; 3 tbsp (45 mL) butter. softened; 2 sun-dried tomatoes packed in oil, drained and minced (1 tbsp/15 mL); 2 tsp (10 mL) finely chopped fresh rosemary; 1 small garlic clove, pressed; 3 tbsp (45 mL) butter, softened; 1 tbsp (15 mL) finely chopped fresh basil; ½ tsp (2 mL) lemon zest; 1 tbsp (15 mL) crumbled blue cheese; 2 tsp (10 mL) finely chopped chives

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The secret to restaurant-quality steaks is sous vide. You’ll get the doneness you want, inside and out, so no more overcooked outsides and undercooked centers.

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Ingredients

2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
1 tbsp (15 mL) canola oil
3 tbsp (45 mL) butter. softened
2 sun-dried tomatoes packed in oil, drained and minced (1 tbsp/15 mL)
2 tsp (10 mL) finely chopped fresh rosemary
1 small garlic clove, pressed
3 tbsp (45 mL) butter, softened
1 tbsp (15 mL) finely chopped fresh basil
½ tsp (2 mL) lemon zest
1 tbsp (15 mL) crumbled blue cheese
2 tsp (10 mL) finely chopped chives