2” thick 20oz dry aged New York strip
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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
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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.
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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.
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Step 3
Clip closed ziplock onto rim of pot and turn sous vide on at 129 degrees Fahrenheit and set timer for 2 hours.
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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.
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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.
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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.