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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sous vide aged prime strip steak with parmesan asparagus. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Great recipe for Sous vide aged prime strip steak with parmesan Asparagus. You would not believe what a Prime dry-aged beef tastes like! I have never had such a tasty steak in my life.

To begin 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. Prepare 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
  2. Make ready 1/2 Tbs Avacado Oil
  3. Make ready Asparagus about 12, tough ends snapped off
  4. Make ready Olive oil
  5. Make ready 1 minced garlic clove
  6. Make ready Parmesan to sprinkle

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that steaks when added will cause water to rise). You will not achieve the exact same sear. Flag-waving sous vide zealots may claim otherwise, but the rapid sear you achieve after cooking sous vide will not be as thick or crusty as the sear you get from a traditional cooking method.

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.

Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering. Fallen in love with the consistency, convenience, and superior results of sous vide cooking? Our recipes for sous vide steak, chicken breast, seafood, and much more will keep that fancy little precision cooker of yours busy for months.

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