New York Strip, Medium Rare, SPG & Butter

I’ve been rocking New York strip in the meat hot tub for years now. This is the best it’s been. Melt some butter, sauté some garlic in it and pour it into the sous vide bag with the New York strip and let it sit for an hour while it comes to room temperature.  I’m a professional food photographer with more than 1000 restaurants to my credit, so I picked up a few things. Among my clients is Giada de Laurentiis of Food Network fame. ;) J. Martin Harris Photography You eat with your eyes first! W: www.JMartinHarris.com E: Jim@JMartinHarris.com IG: jim_shoots_food (520) Veteran-owned

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Prep Time: 00:00

Recipe Time: 02:30

Temperature : 129F / 53.9C

Ingredients

• SPG, salted butter, minced garlic SPG, salted butter, minced garlic
• Rosemary

Directions

1. Put everything in the bag and let it sit for an hour while it comes to room temperature.
2. Place it in in the meat hot tub for 2.5 hours then sear it in a screaming hot cast-iron pan approximately four minutes per side depending on thickness of the cut. Remove, let rest for 10 minutes while you prepare some more butter and garlic and rosemary to pour over the top of it. 
3. When it’s almost done on the second side, add some butter, minced garlic and rosemary and spoon over it while it finishes.