Steps to Make Sous Vide Ribs 3 Hours

Sous Vide New York Strip Loin

Was inspired by another post to make a flank steak and chimichurri last night.

Recipe Summary Sous Vide New York Strip Loin

Steak is cooked to perfection if done sous vide and then quickly seared on the stove. Served with thyme-infused garlic and shallot butter.

Ingredients | Sous Vide Ribs 3 Hours

1 (8 ounce) New York strip steak, well marbled

salt and ground black pepper to taste

2 tablespoons butter

2 tablespoons roughly chopped shallot

1 tablespoon roughly chopped garlic

1 sprig fresh thyme

Directions

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57 degrees C).

Generously season steak with salt and pepper on both sides. Place into a plastic bag and seal with a vacuum sealer to remove all air.

Place the sealed bag in the water once temperature has been reached, making sure the bag is completely submerged. Leave in the water for 4 hours.

Remove plastic pouch from water and remove the steak. Pat dry with paper towels.

Melt butter in a medium nonstick or cast iron skillet over medium heat; cook shallot, garlic, and thyme sprig for 5 minutes. Remove shallot, garlic, and thyme using a spatula. Add steak and sear, pressing down onto the meat with the bottom of the spatula, about 1 minute. Flip steak and repeat on the other side for 1 minute. Cut steak into 2 equal portions and spoon butter over the steak.

Info | Sous Vide Ribs 3 Hours

prep: 5 mins cook: 4 hrs 10 mins total: 4 hrs 15 mins Servings: 2 Yield: 2 servings

TAG : Sous Vide New York Strip Loin

Meat and Poultry Recipes, Beef, Steaks, Strip Steak Recipes,