Offered for your consideration, a sous vide New York Strip. I place the steak, dusted with Montreal steak seasoning, in a zip lock type plastic bag with a couple of teaspoons of EVOO and sprigs of rosemary and thyme. I then immerse the bag in water in order to expel the air, and I seal it. I don’t have a vacuum sealing machine, and I don’t want one; we already have too many kitchen aids that perform only one function.
The bag goes into a pot of water that is being heated by an immersion circulator (ANOVA model) set to expose its contents to 129F for an hour. It looks like this.
The Sous Vide Process
After an hour, the immersion circulator notifies my iPhone that the cooking cycle is done. The ANOVA is on my home Wi-Fi network.
I put the steak in a hot, cast-iron skillet for one minute on each side. Now it is ready to rest.
While it rests, I make a sauce from the sous vide drippings in the bag, more EVOO, shallots and sliced Shiitake mushrooms. Once these are sauteed, I add a splash of heavy whipping cream and bleu cheese crumbles to make a thick sauce. Below, the medium rare steak appears dressed with its sauce and a Cesear’s side salad. Decadent!
Excellent!