Strip steaks are prized for their balance of lean, yet tender meat. Sous vide cooking is a great way to bring out even more of that tenderness and amp up the beefy flavor. Roast sweet potato and roasted brussels sprouts round out the dish and a knob of garlic herb compound butter is the final steakhouse flourish to this carnivore feast.
My Cook: Strip Steak with Roasted Brussels Sprouts and Sweet Potato Fries
Ingredients
- 2 New York strip steaks
- 12 oz sweet potato, peeled
- 8 oz brussels sprouts, halved
- 2 tbsp olive oil, divided
- 2 tsp vegetable oil
- 2 tbsp butter
- 1 clove garlic
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Directions
1) Season the steaks generously on both sides with salt and pepper, then vacuum seal (you may need to use separate vacuum bags to fit the steaks into a Suvie pan). Place steaks in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130˚F for 2 hours
Top Zone: None
2) While the steak cooks, cut sweet potato into batons, about 3 inches long. Place in a Suvie pan, drizzle with 1 tsp oil, and season with 1/2 tsp salt, and 1/4 tsp ground black pepper. Set aside in the fridge until ready to use.
3) Toss brussels sprouts, 1 tsp oil, 1/2 tsp salt, and 1/4 tsp ground black pepper in a large bowl. Set aside in the fridge until ready to use.
4) Peel the garlic clove and strip the leaves off the thyme and rosemary. Finely mince the garlic and herbs together with a pinch of salt then mix together with 2 tbsp of the room temperature butter. Transfer to a bowl and put in the refrigerator to set.
5) After the steaks have finished cooking, remove the pans from your Suvie, drain the water from the pan, and dry. Transfer the brussel sprouts to the empty pan and place in the bottom zone of Suvie. Place reserved sweet potatoes in the top zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 25 minutes
Top Zone: Roast at 400°F for 45 minutes
6) Pat the steaks dry thoroughly and set aside at room temperature. 10 minutes before the vegetables are done roasting, heat a heavy skillet, preferably cast iron, over medium-high heat. Add 2 tsp vegetable oil to the hot skillet, when the oil begins to smoke, gently lay the steaks in the pan and cook for until well browned, about 1 minute per side. Transfer to a cutting board and tent with foil.
7) Once the vegetables are done roasting, remove from Suvie. Season to taste with salt and pepper and divide between plates. Cut steak against the grain and divide between plates. Top the steak with a knob of the compound butter.
Wine Pairing
It’s hard to go wrong when pairing steak with wine, however in the case of New York strip steak we recommend a glass of Cabernet Sauvignon. The bold fruit notes will offer a delightful contrast to the meaty taste of the steak, and the tannins in the wine will cut through the fat.
Hi. How would you adapt this recipe to the 3.0 plus Starchie. Thanks!
Hi Jennifer. I would Sous Vide the steak as instructed at 130°F for 1 hour and 30 minutes. The Brussel sprouts will need longer, however, I’d steam them for 40 minutes. In Starchie, I would cook the sweet potato fries on the cut potato setting for 15 minutes (any longer and they could become too soft). Follow all other instructions as listed. You may want to broil the vegetables for a bit longer to get your ideal level of browning. Let us know how it turns out!