This can be a dish that I’ve loved so much on vacation in France. Strip steak isn’t as tender as ribeye and could be a bit powerful. However since I prefer it on the uncommon facet of medium uncommon, cooking it sous vide for an extended time (say 8 hours) at 55C/131F isn’t my most popular choice to tenderize it. It’s going to nonetheless be medium uncommon, however not as uncommon as I prefer it. Due to this fact, I’ve solely ‘heat aged’ the meat for 3 hours at 45C/113F earlier than grilling it. Extra details about heat growing old in this publish. It will solely work if the meat has not been aged already (dry aged or moist aged). Heat growing old won’t prepare dinner the meat, it’ll simply activate the pure enzymes that tenderize the meat.
Strip steak all the time has some fats on the skin, however for the most effective taste decide a strip steak that additionally has intramuscular fats (also referred to as marbling).
For every strip steak: 2 teaspoons of contemporary thyme leaves, 2 teaspoon of contemporary rosemary leaves, salt, freshly floor black pepper, olive oil.
Season the steaks on each side with salt and freshly floor black pepper. Then place the steaks in a plastic bag for sous vide, and distribute a teaspoon every of thyme and rosemary on all sides. By including the herbs contained in the bag, the herbs gained’t fall off. Then vacuum seal, and permit the salt to penetrate into the meat for at the least a few hours (or in a single day) within the fridge. Then heat age the strip steaks within the sous vide for 3 hours at 45C/113F.
After heat growing old, chill the meat in chilly water. Now you can retailer it within the fridge till you might be able to grill it, however that must be on the identical day as a result of the meat has not been pasteurized. If you wish to freeze the meat, freeze it with seasoning and herbs, after which defrost within the fridge earlier than heat growing old after which grilling.
Brush a grill pan with olive oil, after which preheat the grill pan till it is vitally very popular.
Take the steaks out of the bag, and pat them dry with paper towels.
Grill the steaks for 1 minute per facet over very excessive warmth. In case you are not getting grill marks, your meat was not dry sufficient or your pan not sizzling sufficient.
Then place the steaks on the fats layer to prepare dinner the fats and crisp it up; which additionally permits the meat to relaxation for a bit.
As this can be a French dish, an excellent alternative is a pink Bordeaux corresponding to a Saint-Émilion. However an Italian Barolo can also be nice with this.