Sous-Vide NY Strip Marinated with Olive Wood Smoked Olive Oil
Tender and flavorful NY strip steaks infused with the rich, smoky essence of olive wood smoked olive oil, perfectly cooked sous-vide for consistent doneness and finished with a quick sear for a beautiful crust. A gourmet steak experience with minimal effort.
Prep, Cook & Total Time: About 5 minutes prep | 2 hours cook (sous-vide) | 2 hr 10 min total
Yield: Serves 4
Ingredients
4 steaks (2″ thick; strip, porterhouse, t-bone, or tenderloin, about 8 oz. each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons olive wood smoked olive oil
Instructions
Set sous-vide cooker to 130ºF (54.4ºC). If not using sous-vide, see note below.
Season steaks generously with salt and pepper.
Place 2 tbsp smoked olive oil, shallots, herbs, and garlic (if using) into resealable or vacuum bags. Add steaks, seal bags.
Submerge bags in water bath and cook sous-vide for 2 hours.
Remove steaks from bags and pat dry with paper towels.
Heat a cast iron skillet or grill pan on high. Rub steaks with remaining 1 tbsp smoked olive oil.
Sear steaks about 30 seconds per side until well browned.
Let rest 5 minutes before serving.
No Sous-Vide Option:
Marinate steaks in sealed bags with smoked olive oil and aromatics for 2 hours in the fridge. Then grill to desired doneness.