2” thick 20oz dry aged New York strip

Ingredients for 0

• 20oz New York Strip Steak (prefer dry aged)

• Coarse salt

• Fresh ground pepper

• 3 fresh rosemary sprigs

• 12 fresh thyme sprigs

• 1/2 shallot

• 1 tbs unsalted butter

• 5 garlic cloves

Directions

• Step 1

  Make sure steaks sits out to room temperature. Generously season steak with salt and pepper and place one spring of rosemary and 3 sprigs of thyme on either side.

• Step 2

  Put seasoned steak into gallon ziplock bag or vacuum-sealed bag and submerge in the water bath. If using a ziplock bag, make sure to get as much air out of the bag as possible before closing.

• Step 3

  Clip closed ziplock onto rim of pot and turn sous vide on at 129 degrees Fahrenheit and set timer for 2 hours.

• Step 4

  Once the timer runs out, heat a cast iron skillet on medium high. Take the steak out of the ziplock bag and pat until completely dry with paper towels.

• Step 5

  Once the pan is hot, add butter, garlic (smashed to release oils), shallot (thinly sliced) and remaining rosemary and thyme sprigs. Sear your steak, 30 seconds to 1 minute on each side until golden brown. Halfway into searing, continually scoop the butter, garlic, shallots and herbs over steak with a spoon to enhance flavor.

• 

  Step 6

  Remove steak from pan and let rest for 5 to 10 minutes very loosely wrapped in aluminum foil. After resting, cut to serve.

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