Strip Steaks are prized by steakhouses and butchers for their balance of lean but tender meat. The muscle is located close to the back of the cow so it is not used very much, and therefore has a fine muscle texture. Sous vide cooking is a great way to bring out even more of that tenderness, and amp up the beefy flavor. Sweet potato fries are a cinch to make since Suvie will parboil the potatoes before they get crisped up under the broiler. 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
- 2 NY strip steaks
- 12 oz sweet potato, peeled
- 8 oz brussels sprouts, halved
- 1 tbsp olive oil
- 2 tsp vegetable oil
- salt and pepper
- 2 tbsp butter
- 1 clove garlic
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Peel sweet potato and cut into fries, about 3 inches long. Add the sweet potatoes to the starch pan. Cut the brussels sprouts in ½ and add to a Suvie pan.
Season the steaks generously on both sides with salt, then vacuum seal (you may need to use separate vacuum bags to fit the steaks into a Suvie pan).
Add steaks to a Suvie pan and cover with water. Load your Suvie and enter the My Cook settings and cook.
My Cook Settings
Protein: 130˚F, 1.5 hrs
Vegetable: 12 min
Starch: 30 min
During the cook prepare the compound butter. 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.
After the cook remove the pans from your Suvie, drain the water from the protein pan and pat dry.
Add the sweet potato fries to the protein pan. Season the brussels sprouts and sweet potatoes with salt and pepper, drizzle with olive oil and toss to coat.
Return the pans to Suvie and broil for 7-10 minutes until browned and crisp.
While the sweet potatoes and brussels sprouts are broiling heat a heavy skillet, preferably cast iron, over medium-high heat. Remove the steaks from their vacuum bags and pat dry with paper towels. 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 20-30 seconds per side, then flip and cook on the other side for 20-30 seconds. Repeat this 2-3 times until a brown crust has formed on the steak.
Serve immediately with the sweet potatoes and brussels sprouts. Top the steak with a knob of the compound butter. Bon appetit!
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.