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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sous vide aged prime strip steak with parmesan asparagus. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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. Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Sous vide aged prime strip steak with parmesan Asparagus:
  1. Get 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
  2. Get 1/2 Tbs Avacado Oil
  3. Take Asparagus about 12, tough ends snapped off
  4. Prepare Olive oil
  5. Make ready 1 minced garlic clove
  6. Get Parmesan to sprinkle

This recipe showcases how a low temperature and long cooking time can really transform a cut of meat with sous vide. PRIME STEAK vs PREMIUM STEAK vs CHOICE STEAK! Do you think they will know the difference? You will not achieve the exact same sear.

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.

Do you think they will know the difference? 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. 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.

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