Sous vide strip steak is one of my favorite steaks to cook. Strip steak is less expensive than ribeye or filet because it can be a little tough, but with sous vide it can be cooked long enough to tenderize it. It only needs to be heated through, usually 2 to 4 hours, but I'll often let it go an extra few hours to soften it up some.
For a quick weeknight meal I'll serve this with some roasted mushrooms and peppers. I'll top it with some chile pepper sauce I make a few days in advance and store in the refrigerator.
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.
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Preheat a water bath to 130°F (54.4°C).
Lightly salt and pepper the steak then seal in a sous vide bag. 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.
Preheat an oven to 400°F (200°C).
Toss the mushrooms and bell peppers with olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, about 20 to 40 minutes or until tender.
Heat 2 tablespoons of the oil in a pan over medium heat. Add the chile peppers and cook until fragrant and just browning, 2 to 4 minutes. Add the almonds, pumpkin seeds, and garlic and cook for 2 minutes. Place the mixture into a blender with the vinegar and the remaining olive oil. Blend until well pureed.
Take the sous vide bag out of the water and remove the cooked New York strip steak. 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. Slice the strip steak.
Place the New York strip steak onto a plate with the roasted mushrooms and peppers. Top with a spoonful of the chile pepper sauce and the basil and oregano leaves. Sprinkle with the sea salt then serve.
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