Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad Recipe
Sous vide strip steak is one of my favorite meats to make. It's rich and flavorful, but not too fatty or tough. I love to pair it simply with a crisp salad and some herb butter to round it out. And don't let the picture fool you, it makes for an amazing weekday meal that comes together really quickly.
I like my sous vide strip steak cooked at 130°F (54.4°C) for 2 to 4 hours, just to heat it through. Though sometimes, especially when it's a little lower in quality, I'll go for 5 to 8 hours to tenderize it some more.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
You can also use this meal easily for sous vide meal prep using the cook, chill, reheat method. You can either reheat the steak by searing or in the water bath when you are ready to eat. The herbed butter can also be made ahead of time and stored in the refrigerator, or even the freezer!
Ingredients for Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad
- 1 to 2 pounds New York Strip Steak (450 to 900g)
- 4 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley
- Juice from 1/4 lemon
- Coarse salt
- Freshly cracked black pepper
- 1/4 cup olive oil
- 3 tablespoons fresh orange juice
- Mixed greens
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Cooking Instructions for Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad
Preheat a water bath to 130°F (54.4°C).
Lightly salt and pepper the steak then place in a sous vide bag and seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Let the butter soften at room temperature.
Place the butter, parsley and lemon juice in a bowl then lightly salt and pepper. Mash the ingredients together until well combined.
If not using right away, scoop the butter out of the bowl and onto a sheet of parchment paper or wax paper. Roll the paper into the shape of a 1" tube (25mm), creating a long roll of butter. Place the butter into a refrigerator to let it set. It will last for several days in the refrigerator or can be frozen for a few months.
Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.
Take the sous vide bag out of the water and remove the cooked New York strip steak from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat.
Place the New York strip steak onto a plate with the mixed greens next to it. Drizzle the vinaigrette over the greens. Top the steak with a few pats of butter. Sprinkle with the sea salt then serve.
Nutritional Information for Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad
- Calories: 427
- Fat: 30g
- Protein: 40g
- Carbohydrate: 2g
- Fiber: 0g
- Sugar: 1g
- Cholesterol: 124mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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