This recipe requires a bit more hands-on work than a typical Suvie recipe, but we think the results are worth the extra effort for perfectly cooked steaks. The steaks first rest overnight in the fridge to dry out and then are cooked at a low temperature in Suvie. A final sear on the stovetop adds a delicious crust. Check the internal temp of your steaks with an instant read thermometer. Remove them from Suvie at 105°F for rare, 115°F for medium rare, 125°F for medium, and 135°F for medium-well.
Reverse Sear Strip Steaks with Baked Sweet Potatoes
Ingredients
- 2 lbs strip steaks (about 2 large)
- 4 small sweet potatoes, scrubbed
- 1 tbsp high heat oil, such as canola, safflower, or avocado
- 2 large shallots, thinly sliced
- 1 tsp red wine vinegar
- 2 tbsp minced fresh chives
- ¼ cup sour cream or full fat Greek yogurt
Directions
1) Place a Suvie roasting rack (handles facing up) in a Suvie pan or on a Suvie sheet pan. Pat steaks dry with paper towels. Season steaks generously all over with kosher salt and ground black pepper. Place steaks in the prepared pan. Place in the fridge, uncovered, for 8 hours or up to overnight, or refrigerate in Suvie.
2) Prick sweet potatoes all over with a fork. Place on a large plate and microwave on high for 5 minutes. Flip sweet potatoes over and place in a Suvie pan. Cover pan with foil or a Suvie sheet pan.
3) Place sweet potatoes in the top zone of Suvie and steaks in the bottom. → Hold the Tap to Scan tag to the logo on the appliance. Flip steaks over halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 200°F for 45 minutes
Top Zone: Bake at 400°F for 45 minutes
4) Start checking the internal temperature of your steaks. Remove steaks from Suvie once they meet your desired internal temperature (see preamble on the left). Heat a large heavy-bottomed skillet or cast iron over medium heat for 5 minutes.
5) Increase heat to medium-high. Add oil to skillet, swirling to coat. Once oil is smoking, add steaks and sear 1 minute per side until well browned. Transfer steaks to a cutting board to let rest.
6) Reduce heat to medium and immediately add shallots and a large pinch of salt, and cook, stirring constantly until softened, about 5 minutes. Remove from heat and stir in vinegar.
7) Remove sweet potatoes from Suvie. Cut potatoes in half and season generously with salt and pepper.
8) Cut steaks into slices and divide between plates, topping with shallots. Top sweet potatoes with sour cream and chives.
Chef’s Tip: Depending on the thickness of your steaks, you may need to cook them longer in Suvie or pull them early. Check the internal temp intermittently to get an accurate reading.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 24g, Total Carbohydrates 29g, Total Sodium 260mg, Total Protein 50g.
