Steak Two Ways
debug
Ingredients
1 pound Wagyu New York Strip Steak expensive steak
2.5 tablespoons Butter divided
to taste Salt
to taste Black pepper
1 sprig Rosemary
1 pound Chuck Eye Steak cheaper steak
2 tablespoons High-heat oil
3 cloves Garlic crushed and left in pod
2 Red Fresno chilies finely sliced
0.5 Sweet onion finely diced
1 Corn on the cob shucked and kernels removed
2 Lime juiced
0.25 cup Fresh parsley chopped
Extra-virgin olive oil healthy splash
Equipment
Sous-vide circulator
Vacuum seal bag
High-heat skillet
Bowl
Directions
Set up sous-vide circulator to 129°F (54°C).
Season Wagyu steak generously with salt and pepper.
Place the Wagyu steak in a vacuum seal bag with 1.5 tablespoons of butter and a sprig of rosemary.
Seal the bag and sous-vide the Wagyu steak for 1-2 hours until desired doneness.
Remove steak from bag, pat dry with paper towel to ensure a good sear.
Heat a 10-inch skillet over medium-high heat with enough high-heat oil to coat the bottom of the pan.
Once the pan is nice and hot, sear the steak for about a minute per side to achieve a brown crust.
Add a couple tablespoons of butter, rosemary or thyme, and crushed garlic cloves to the pan.
Baste the steak repeatedly with the butter and aromatics for 20-30 seconds.
Remove steak from pan and let it rest for 5-10 minutes.
Shuck corn and remove kernels, then place in a bowl.
Add finely sliced Fresno chilies, finely diced sweet onion to the bowl of corn kernels.
Add juice of two limes and chopped fresh parsley to the bowl.
Season the corn relish with salt, pepper, and a healthy splash of extra-virgin olive oil, then mix together.
Top your steak with the prepared corn relish and some of its juices.
Season the Chuck Eye steak generously with salt and pepper.
Add two tablespoons of high-heat oil to a 10-inch skillet and heat over medium-high until the oil is just about to smoke.
Pat the Chuck Eye steak dry with paper towel and then add to the hot pan.
Sear the steak for 2-3 minutes on each side until a beautiful brown crust forms.
Add in 3 tablespoons of butter, Hardy herbs, and crushed garlic cloves to the pan and baste repeatedly until medium rare.
Remove the steak from the pan and let it rest for 5 minutes before serving.
Save
Comment