Strip steaks

Used steaks from Tango Surs market. Cooked at 130, but searing for 1 minute on both sides may have been too long. Have reduced sous vide to 123 to allow it to come up to temp with sear, and shortened sear to 30 seconds each side.

Author

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Prep Time: 00:10

Recipe Time: 04:00

Temperature : 123F / 50.6C

Ingredients

• Two 8oz boneless strip steaks
• Shallot chopped
• Garlic—two tablespoons chopped
• 4 large thyme sprigs
• 4tbsps butter
• Salt
• Pepper

Directions

1. Salt and pepper and place 1-inch strip steak(s) in TWO ziploc bags.
2. Put smashed garlic, shallot pieces, a few tablespoons of butter and sprigs of thyme on both sides of steaks; seal bags after removing air.
3. Cook in sous vide pot.
4. After 4 hours (longer is better) remove from bags and remove all shallots, garlic, thyme.
5. Oil (canola) in a cast iron over high heat until shimmering. Consider using a separate pan for each steak to allow more heat per steak.
6. Sear each steak for 30-45 seconds with butter. Flip and sear other side for 30 more seconds while spooning butter on top. Again, make sure pan is scorching hot!
7. Remove and serve!