Sous vide aged prime strip steak with parmesan Asparagus. The sous vide method retains asparagus's moisture while still producing a firm stalk cooked to perfection. Asparagus season is all too short, so I do my best to make the most of it. Cooking this veggie sous vide results in a fresh, vibrant color that really adds a bright pop to your dinner plate.
Cooking steak with the sous vide method will yield perfect results every time.
Whether you prefer your steak rare, medium, well done or anywhere in The amazing thing about sous vide for steaks is they can be cooked to the perfect temperature ahead of time (like way before your guests even arrive).
This sous vide steak recipe is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.
Literally this is a simple recipe just taking into account the additional ones. I think the hardest portion is to find the best ingredients consequently you can enjoy the savory Sous vide aged prime strip steak with parmesan Asparagus for your lunch with your associates or family.
You can cook Sous vide aged prime strip steak with parmesan Asparagus using 6 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Sous vide aged prime strip steak with parmesan Asparagus
- Prepare 1 of # Prime strip steak dry-aged for 30 days. OR steak of your choice.
- It's 1/2 Tbs of Avacado Oil.
- It's of Asparagus about 12, tough ends snapped off.
- It's of Olive oil.
- It's 1 of minced garlic clove.
- You need of Parmesan to sprinkle.
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions. Sous vide is the ideal way to prepare steak for perfectly even edge-to-edge cooking and foolproof results. To achieve a nice crust along with that perfectly cooked meat, finish these sous vide steaks in a pan or on the grill.
Sous vide aged prime strip steak with parmesan Asparagus instructions
- Prepare your sous vide set up and set for 125f and 2 hours then start.
- Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water..
- About 10 minutes before meat is ready, prepare Asparagus.
- Put Asparagus in a small cassorole dish.
- Dribble with Olive Oil, garlic and sprinkle with Parmesean.
- Preheat Oven to 400f.
- When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!.
- Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don't overcook.
- When ready, take the meat out of the bag and dry thoughly.
- When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side..
- Remove and allow to rest on a board for 10 minutes..
- Remove the Asparagus from the oven and plate and keep warm.
- Slice meat into 1/4" or so thick slices, divide to each plate, pour over juice on the board and serve..
- Serve with any good red wine of your choice..
We recommend cooking it sous vide to get an incredibly tender NY strip. New York Strips are one of the most iconic cuts of steak in the United States, and for great reason. This strip of meat is super tender and only gets even more tender from cooking it sous vide. I'm a huge fan of steak, but sometimes I don't want to kill myself with a really heavy meal. Serving the steak with a lot of vegetables is a great way to lighten it up and add a lot of.
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