Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sous vide aged prime strip steak with parmesan asparagus. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
The sous vide method retains asparagus's moisture while still producing a firm stalk cooked to perfection. Asparagus season is all too short, so I do my best to make the most of it. Cooking this veggie sous vide results in a fresh, vibrant color that really adds a bright pop to your dinner plate.
Sous vide aged prime strip steak with parmesan Asparagus is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sous vide aged prime strip steak with parmesan Asparagus is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook sous vide aged prime strip steak with parmesan asparagus using 6 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Sous vide aged prime strip steak with parmesan Asparagus:
- Take 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
- Prepare 1/2 Tbs Avacado Oil
- Make ready Asparagus about 12, tough ends snapped off
- Prepare Olive oil
- Get 1 minced garlic clove
- Make ready Parmesan to sprinkle
Cut the chuck into serving-sized portions. Place a few spoonfuls of the tomatoes and asparagus on a plate then top with the steak. Cooking steak with the sous vide method will yield perfect results every time. Whether you prefer your steak rare, medium, well done or anywhere in The amazing thing about sous vide for steaks is they can be cooked to the perfect temperature ahead of time (like way before your guests even arrive).
Instructions to make Sous vide aged prime strip steak with parmesan Asparagus:
- Prepare your sous vide set up and set for 125f and 2 hours then start
- Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.
- About 10 minutes before meat is ready, prepare Asparagus
- Put Asparagus in a small cassorole dish
- Dribble with Olive Oil, garlic and sprinkle with Parmesean
- Preheat Oven to 400f
- When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!
- Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don't overcook
- When ready, take the meat out of the bag and dry thoughly
- When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side.
- Remove and allow to rest on a board for 10 minutes.
- Remove the Asparagus from the oven and plate and keep warm
- Slice meat into 1/4" or so thick slices, divide to each plate, pour over juice on the board and serve.
- Serve with any good red wine of your choice.
Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare. In any event my finding is that I can buy less expensive cuts and get very tender meats with my sous vide oven. This is a simple sous vide strip steak recipe. Sous vide is a method of cooking wherein food is put in vacuum sealed bag or pouch and placed in a water bath with accurately regulated temperature. I've sous vided eggs (soft boiled, breakfast), a New York strip (with thyme and parsley, grilled to sear, lunch), and chicken Sprinkle the steaks evenly with the salt and pepper.
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