Sous vide aged prime strip steak with parmesan Asparagus
Sous vide aged prime strip steak with parmesan Asparagus

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sous vide aged prime strip steak with parmesan asparagus. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have sous vide aged prime strip steak with parmesan asparagus using 6 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Sous vide aged prime strip steak with parmesan Asparagus:
  1. Take 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
  2. Prepare 1/2 Tbs Avacado Oil
  3. Prepare Asparagus about 12, tough ends snapped off
  4. Make ready Olive oil
  5. Prepare 1 minced garlic clove
  6. Prepare Parmesan to sprinkle

Sous vide prime ribeye with extremely shitty sear. Gruyere and Parmesan risotto with basil chicken sausage and sous vide butter poached garlic asparagus. This sous vide steak recipe is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving. Clip (or stand) sous vide machine to a tall large pot.

Instructions to make Sous vide aged prime strip steak with parmesan Asparagus:
  1. Prepare your sous vide set up and set for 125f and 2 hours then start
  2. Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.
  3. About 10 minutes before meat is ready, prepare Asparagus
  4. Put Asparagus in a small cassorole dish
  5. Dribble with Olive Oil, garlic and sprinkle with Parmesean
  6. Preheat Oven to 400f
  7. When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!
  8. Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don't overcook
  9. When ready, take the meat out of the bag and dry thoughly
  10. When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side.
  11. Remove and allow to rest on a board for 10 minutes.
  12. Remove the Asparagus from the oven and plate and keep warm
  13. Slice meat into 1/4" or so thick slices, divide to each plate, pour over juice on the board and serve.
  14. Serve with any good red wine of your choice.

Fill pot with warm water to height according to manufacturer's instructions. Salt the chuck and then quickly sear it. 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.

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