60 Day Dry Age Striploin
I’m a pastry chef so obviously desserts are my favourite but with this machine my classic is a New York strip steak perfect medium with garlic thyme butter to finish.
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Ingredients for 1
Dry age striploin steak
Salt and pepper (or steak spice)
Thyme or rosemary
Garlic butter
Garlic cloves (optional)
Olive oil
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 128.0ºF / 53.3ºC.
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Step 2
Ad salt and pepper (or steak spice) to both sides. Slip into vacuum sealer bag individually.
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Step 3
Ad a slice of butter or preferably garlic butter to both sides. Top with desired herb on both side. Seal the bags closed. Or use the water displacement method with a ziplock bag.
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Step 4
Drop Into your preheated water bath and set timer for 1 hour.
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Step 5
Pull the steaks out and remove herbs. Pat dry with paper towel.
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Step 0
Sear in a pipping hot cast iron or frying pan with a touch of olive oil. I recommend 20-30 seconds a side as hot as you can get it. Don’t bother trying to baste the steaks with butter and herbs after as you will over cook the steak.
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Step 1
Let rest for about a minute or two on a plate or cutting board. Because it was already cooked through it doesn’t need a long resting period like traditional pan fry steaks it will just go cold on you.
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Step 2
Serve with any desired sides you wish but my favourite is a nice mushroom risotto.