Med-Rare Herb and Butter NY Strip

Sous Vide herbs with steak and finish with a butter baste

Author

Eric Bloom

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 1lb NY strip
• Salt
• Pepper
• Garlic Powder
• Spring of Rosemary
• Spring of Thyme
• 3 TBSP Butter

Directions

1. Divide steak in two
2. Generously coat each piece with salt pepper and garlic powder.
3. Place one sprig of rosemary and one sprig of thyme on each piece and vacuum separately. Submerge in water.
4. Cook at 131°F for two hours.

Finishing Steps

1. Heat a pan to medium or medium high heat. While pan is heating cut open each bag and place steaks on a paper towel lined plate and pat dry.
2. When pan is hot pour melted butter into the pan with sprigs of Rosemary and thyme. Then place each steak in the pan and cook for 30 seconds on one side. After 30 seconds flip each piece and cook for another 30 seconds. While the second side is cooking spoon butter on top of each steak. Serve immediately.