Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
