Sous Vide Strip Steak

(91)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (55°C).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      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.

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130 F / 54.4 C Recipe Temp
Recipe Time
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