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Sous Vide NY Strip with Stilton Compound Butter and fresno Chiles

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  • New York strip steak
  • Maldon sea salt
  • Unsalted butter
  • Fresh garlic cloves
  • Fresh herbs (such as thyme, rosemary, or parsley)
  • Stilton cheese
  • Compound butter (stilton butter is butter mixed with crumbled stilton cheese and perhaps some additional herbs and spices)
  • Fresh Fresno chiles, finely diced


  1. Sous Vide the Steak:
    • Season the NY strip steak with salt and place it in a vacuum-seal bag or a zip-top bag using the water displacement method.
    • Set your sous vide machine to 132°F (55.5°C) and cook the steak for 3 hours. This temperature and time will yield a steak that is medium-rare with a tender texture.
  2. Prepare the Stilton Compound Butter:
    • Soften unsalted butter to room temperature.
    • Mix in crumbled stilton cheese, and if desired, a blend of fresh herbs and a pinch of black pepper. Form into a log using cling film and chill until firm.
  3. Sear the Steak:
    • After the sous vide process, remove the steak from the bag and pat it dry with paper towels.
    • Preheat a skillet on high heat and add a knob of butter, swirling to coat the pan.
    • Sear the steak quickly on both sides until a crust forms, adding whole garlic cloves and fresh herbs to the pan for aromatic flavor. Baste the steak with the melted butter and aromatics for added richness.
  4. Serve:
    • Rest the steak briefly to allow the juices to redistribute.
    • Slice the stilton compound butter and place a medallion on top of the hot steak to melt.
    • Sprinkle finely diced fresh Fresno chiles over the steak for a pop of color and heat.
  5. Presentation:
    • Present the steak on a warm plate, allowing the compound butter to pool around the meat as it melts. The Maldon salt crust will provide a pleasant crunch and burst of flavor with each bite.


  • Author: Lucas Krammes
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