Sous Vide Strip steak with baked Sweet Potato
Sous Vide Strip steak with baked Sweet Potato

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, sous vide strip steak with baked sweet potato. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sous Vide Strip steak with baked Sweet Potato is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Sous Vide Strip steak with baked Sweet Potato is something that I’ve loved my entire life. They are fine and they look fantastic.

Sous Vide Strip steak with baked Sweet Potato Paul Rybak Western NC Mountains. Remove steaks from bowl, then remove from plastic and pat dry. Heat oil in a frying pan over high heat. Add steaks and fry briefly on both sides until well browned and to desired doneness.

To get started with this recipe, we have to first prepare a few ingredients. You can have sous vide strip steak with baked sweet potato using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Sous Vide Strip steak with baked Sweet Potato:
  1. Make ready 12 oz New York Strip Steak, 1" thick
  2. Take Kosher Salt
  3. Get Freshly ground black pepper
  4. Make ready Ground Rosemary, not powder
  5. Take Sous Vide setup
  6. Prepare 1 Sweet Potato
  7. Get Vegetable oil
  8. Get Blue Cheese
  9. Get Butter
  10. Get Sour Cream

Place a heat-resistant pad underneath a large pot filled with water. Salt and pepper the meat and add any seasoning rub you prefer, then seal in a sous vide bag. Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that steaks when added will cause water to rise).

Steps to make Sous Vide Strip steak with baked Sweet Potato:
  1. Trim off excess fat off the steak if desired.
  2. At least an hour before sou vide, lightly dust the meat with Kosher Salt, pepper, and Rosemary. Refrigerate.
  3. Set up the sous vide to 128f
  4. Either vacuum seal the steak, or put in a ziplock bag, partially zip the bag, submerse in the water to let the air out and then seal all the way.
  5. Sous Vide for 2-3 hours.
  6. About an hour before the steak is ready, preheat oven to 425f.
  7. Clean the potato and poke with a fork in several places.
  8. Put the potato on a baking pan and cook for 1 hour.
  9. When the sous vide time is up, remove the steak and dry thoroughly to help searing.
  10. Remove the potato,slice in half and plate.
  11. Heat a cast iron pan to scorching hot. Do not add oil to the pan-your kitchen will be filled with smoke!
  12. Brush the steak with oil on both sides and sear for about a minute on eack side.
  13. Serve with blue cheese and pass butter and sour cream.
  14. We like it with a good Merlot.

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that steaks when added will cause water to rise). Make sure to have your grill preheated before your steak comes out of its sous vide bath and bag. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.

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