Sous Vide Strip Loin Steak with Herbed Goat Cheese Butter
Preparation time : 1 hour 10 minutes
Herbed Goat Cheese Butter:
1/2 cup butter, at room temperature
2 tbsp finely chopped chives
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh tarragon
2 cloves garlic, minced
1 tsp crushed black peppercorns
1 tsp lemon zest
1/4 tsp salt
1/4 cup finely crumbled goat cheese
4 strip loin steaks (6 to 8 oz each)
1 tsp each salt and pepper
Step by step
- Herbed Goat Cheese Butter: Stir together butter, chives, parsley, tarragon, garlic, peppercorns, lemon zest and salt until blended; fold in goat cheese. In large piece of plastic wrap, spread butter mixture into log shape using rubber spatula. Roll up butter tightly in plastic wrap, twisting ends of plastic wrap to seal. Refrigerate for 1 to 2 hours or until firm. Alternatively, freeze for 15 to 20 minutes or until firm. Can be refrigerated for up to 5 days or frozen for up to 1 month.
- Steaks: Pat steaks dry with paper towel. Season with half of the salt and pepper. Seal each steak in vacuum bag or zipper-lock bag.
- Fill the removable cooking pot with a minimum of 3QT of water and place it in the multi pot. Add steaks. Lock lid into place. Set vent knob to open. On multi pot, press SousVide button. It starts at a temperature of 122˚F. Press SousVide button again within 3 seconds and set temperature to 129°F for medium-rare steaks. Set cooking time for 45 minutes.
- When water has reached desired temperature, multi pot will beep 3 times. Add steaks. When cook time is complete, carefully remove steaks. Let stand for 5 minutes. Remove steaks from bags; pat steaks dry with paper towel and season with remaining salt and pepper.
- Heat large heavy-bottom skillet or griddle over high heat; sear steaks for about 2 minutes per side or until browned. Slice Herbed Goat Cheese Butter into coins; serve over hot seared steaks.
- Use remaining Herbed Goat Cheese Butter with sous-vide chicken or toss with steamed veggies, such as asparagus, green beans or broccoli.
- Cook steaks to desired doneness. Set temperature to 122°F for rare, 129°F for medium-rare, 140°F for medium, 151°F for medium-well or 156°F for well-done.
Per 1/4 recipe
Saturated Fat 20g