Sous Vide Strip Steak

Strip steak (or as we rightly call it here in the Midwest, Kansas City Strip) can be tricky. Sure, it’s flavorful and tender, but it’s not as flavorful as a ribeye or as tender as a filet. When undercooked, it’s tough. Overcooked, it’s dry and flavorless. But when you get it just right, it’s sublime. Perfect, as some would call it — and that's where the Anova Sous Vide knocks it out of the park. When preparing strip steak in the Anova Sous Vide Precision Cooker, it’s sublime every time — and it’s even better when topped with a decadent herb compound butter and served with a side of whipped ginger sweet potatoes.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 2 (12-ounce) strip steaks
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Compound butter, for serving
• Mashed sweet potatoes, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (55°C).
2. Season the steaks liberally with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels. Rub with olive oil.
2. Heat a grill, grill pan, or cast iron skillet to high (600-700 degrees). Add the steaks and sear until well-browned, 1 to 2 minutes per side.
3. Transfer to a cutting board and and let rest for five minutes. Slice and serve with compound butter and mashed sweet potatoes on the side.