| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
|
2 Piece - New York Steak, 1 in thick 5g - garlic, chopped |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) |
about 1 hours | 4 servings |
RECIPE STEPS
Heat My Sous-Vide to 135°F/57°C
Presear steaks
Pour enough oil into a pan to coat, warm over high heat
Pat steaks dry with paper towel
Sear steaks quickly on each side when pan is hot
Turn off heat and transfer steaks to cool
Bag
Place steak and butter cubes into bag and seal
Cook for 60 minutes
Lower bag into the water
Clip bag onto side of pot
Finish
Transfer steaks to a plate and season with salt, reserve any
juice in the bag
Return pan to high heat and sear with season side up
Sear quickly, flip and season the other side until crispy
brown edges form
Remove steaks from pan
Prepare Sauce
Return pan to high heat and add steak juices from bag
Bring to a simmer and add garlic and thyme, allow to
brown slightly
Add red wine and butter, stir until wine reduces and becomes
thick
Remove sauce from heat and strain through a fine-mesh
sieve
Serve