Sous Vide Steak Dinner

2014-10-09
  • Yield : 2 servings
  • Cook Time : 20m
  • Ready In : 20m
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Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

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