Sous Vide New York Strip Steaks au Poivre
A classic — the steak au poivre. Not with cream, as so many might have seen it done, but with a simple, butter finished sauce. This sauce, which takes just minutes to prepare, is ideal for a sous...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Mortar and pestle
- Zip-top bag
- Pot
- Paper towel
- Skillet
- Stove
- Refrigerator
- Kitchen timer
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Plate
- Oven mitt
- Saucepan
Ingredients
- 2 (8-ounce) New York strip steaks
- 1 tablespoon extra virgin olive oil
- 2 tablespoons crushed black peppercorns
- Kosher salt
- 3 to 4 tablespoons unsalted butter, room temperature
- 2 scallions, thinly sliced
- 1/2 cup beef stock
- 1/3 cup brandy
- Crushed pink peppercorns, for garnish
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