Seared NY Strip

Near perfect steak, red from top to bottom but no blood

Author

Rich Rich

Food

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 122F / 50C

Ingredients

• 1” thick shell steak
• Kosher salt
• Fresh cracked black pepper
• Heavy cast iron pan

Directions

1. Set your Anova Sous Vide Precision Cooker to 122ºF / 50.0ºC
2. Dray age the steak for three days prior to cooking: dry it, wrap it in clean bar mops and refrigerate. Change the bar mops each day
3. Press the steak before bagging, top and bottom, into salt and pepper mix on a plate
4. Seal in bag and place in water.
5. At 85 minutes preheat the iron pan to white-hot
6. At 90 minutes remove bag and let sit for 5 minutes
7. At 95 minutes remove steak from bag and place on skillet in the hottest spot for 1 minute. Turn and kill heat, remove after 15 seconds to plate, slice on the bias cowboy style and serve

Iron Skillet

1. White hot pan for a few seconds