Sous Vide Strip Steak
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 130°F (55°C).
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.
Place the bag in the water bath and set the timer for 2 hours.
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.
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.
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.