Sous Vide Steak Dinner2014-10-09
- Yield : 2 servings
- Cook Time : 20m
- Ready In : 20m
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- Two 1-inch-thick boneless New York strip steaks (about 10 ounces each)
- 2 large sprigs thyme
- 4 tablespoons unsalted butter
- 3 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup heavy cream
- 2 ounces cream cheese
- 1 tablespoon vegetable oil
- Garlic bread, for serving
Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.