Montreal Strip Steak

A simple yet delicious recipe that will have your mouth watering with every bite.

Author

Eduardo Arevalo

Prep Time: 00:10

Recipe Time: 01:20

Temperature : 129F / 53.9C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
2. Season your steak with Montreal Steak Spice
3. Add your rosemary, thyme & garlic
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)
5. Submerge into pot once the temperature reaches 53.9° C
6. Let cook for 1H

Searing

1. Heat up skillet on high heat until hot
2. Remove steaks from the bags and pat dry.
3. Once the skillet is hot, sear both sides of the steak for 15-20 seconds or until caramelized!
4. Add the Thyme, Rosemary & garlic to the pan with 1-2 Tablespoons of butter and baste the steaks.
5. Once finished, remove steaks and set on a rack to rest for 5-10 minutes.
6. Cut the steaks to your liking
7. Serve with vegetables and starch. I served mine with corn and mushroom risotto. Enjoy!