Recipe: Tasty Sous Vide Strip steak with baked Sweet Potato

Sous Vide Strip steak with baked Sweet Potato. Sous Vide Strip steak with baked Sweet Potato Paul Rybak Western NC Mountains. Remove steaks from bowl, then remove from plastic and pat dry. Heat oil in a frying pan over high heat.

Place a heat-resistant pad underneath a large pot filled with water. Salt and pepper the meat and add any seasoning rub you prefer, then seal in a sous vide bag. I've been using the sous vide method on my stove top (which is much more of a pain in the ass than having a machine) and it is still quite simple and straightforward. You can cook Sous Vide Strip steak with baked Sweet Potato using 10 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Sous Vide Strip steak with baked Sweet Potato

You need of New York Strip Steak, 1" thick.
You need of Kosher Salt.
You need of Freshly ground black pepper.
Prepare of Ground Rosemary, not powder.
It's of Sous Vide setup.
You need of Sweet Potato.
You need of Vegetable oil.
It's of Blue Cheese.
Prepare of Butter.
It's of Sour Cream.

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). Make sure to have your grill preheated before your steak comes out of its sous vide bath and bag. Light one chimney full of charcoal.

Sous Vide Strip steak with baked Sweet Potato step by step

Trim off excess fat off the steak if desired..
At least an hour before sou vide, lightly dust the meat with Kosher Salt, pepper, and Rosemary. Refrigerate..
Set up the sous vide to 128f.
Either vacuum seal the steak, or put in a ziplock bag, partially zip the bag, submerse in the water to let the air out and then seal all the way..
Sous Vide for 2-3 hours..
About an hour before the steak is ready, preheat oven to 425f..
Clean the potato and poke with a fork in several places..
Put the potato on a baking pan and cook for 1 hour..
When the sous vide time is up, remove the steak and dry thoroughly to help searing..
Remove the potato,slice in half and plate..
Heat a cast iron pan to scorching hot. Do not add oil to the pan-your kitchen will be filled with smoke!.
Brush the steak with oil on both sides and sear for about a minute on eack side..
Serve with blue cheese and pass butter and sour cream..
We like it with a good Merlot..

When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. The Sous Vide method is just as great for reheating steak as it is for cooking it. Start by placing your leftover steak in a sealable freezer bag with a small pat of salted butter. You will not achieve the exact same sear.