Montreal Strip Steak

Ingredients for 5

• Steak 1-1 1/2” thick

• 1 Sprig Fresh Rosemary (per steak)

• 2 Sprigs of Fresh Thyme (per steak)

• 1 Garlic Clove (per steak)

• Montreal Steak Spice (1/2 Tbspn per steak)

• 3 Tbspn’s of Butter

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.

• 

  Step 2

  Season your steak with Montreal Steak Spice

• 

  Step 3

  Add your rosemary, thyme & garlic

• 

  Step 4

  Put your steak with the spices and butter into a Large Freezer Bag and vacuum seal (slowly submerge the bag in water to let air out and close the bag once the air is completely out)

• 

  Step 5

  Submerge into pot once the temperature reaches 53.9° C

• Step 6

  Let cook for 1H

• Searing

• 

  Step 0

  Heat up skillet on high heat until hot

• 

  Step 1

  Remove steaks from the bags and pat dry.

• 

  Step 2

  Once the skillet is hot, sear both sides of the steak for 15-20 seconds or until caramelized!

• 

  Step 3

  Add the Thyme, Rosemary & garlic to the pan with 1-2 Tablespoons of butter and baste the steaks.

• 

  Step 4

  Once finished, remove steaks and set on a rack to rest for 5-10 minutes.

• 

  Step 5

  Cut the steaks to your liking

• 

  Step 6

  Serve with vegetables and starch. I served mine with corn and mushroom risotto. Enjoy!

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