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Chef Laura discusses sous-vide French style cooking method

Posted at 8:00 AM, Jun 30, 2017

Recipe and Procedure for Sous Vide NY Strip with Parsley Pesto
Yield  8 servings, 5-6 oz per portion

Ingredients
Qty.

NY Strip, 1 inch thick, bone in, 3-4 pounds

Garlic, peeled, coarsely chopped, 3 large cloves

Olive oil, 2 oz

Kosher salt, 1 t

Black pepper, freshly cracked, To taste

Fresh herbs, Optional

Flat leaf parsley, stemmed, 1 1/2 cups

Garlic, peeled, 1 clove

Red wine vinegar, 1 T

Chili flakes, 1/2  t

Sugar, 1/2  t

Kosher salt, 3/4 t

Black pepper, freshly cracked, To taste

Olive oil, 1/2 cup


Yield  8 servings, 5-6 oz per portion


1. Prepare water bath:  Using sous vide, set temperature to 56 C/133 F. 
2. Place steaks in a freezer safe Ziploc-style bag. In small bowl combine olive oil, garlic, salt and pepper and mix well.  Pour into the bag with the steaks and coat steaks well.
3. Seal the bag with as little air as possible. 
Method 1: Submerge part of the bag with the opened end above water.  Using the water to displace the air, seal the bag.
Method 2: Using the edge of a countertop, let the bag with the steaks in it hang off the side with the seal on the counter.  Slowly press air from bag and seal.  Steaks can be prepared to this point and held, refrigerated, overnight.

4. Place the bag into the preheated water, ensuring the steaks are completely submerged.

5. Set timer for one hour for medium rare/medium.

6. While steak is cooking, prepare pesto: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, salt, and pepper until smooth. With the machine running, gradually add enough olive oil until pesto is loose but not runny. Adjust seasonings to taste. Cover with plastic wrap and refrigerate until ready to serve.

7. When timer goes off, remove steaks from bag.  Place on a preheated grill or in a hot sauté pan and sear each side quickly, no more than 2 minutes per side.  Remove from heat, slice and serve.


A one-inch-thick steak will be ready to eat in an hour, but it can hang out in the water for another hour without overcooking.

Laura Briscoe
Executive Chef, Owner
Celebrated Cuisine, Inc.
Laura's Gourmet, LLC
480-460-2102 (o)
602-370-0731 (m)
Spirit of Enterprise 2013 Award Finalist
www.celebratedcuisine.com
www.laurasgourmet.com

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