Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad Recipe

For the New York Strip Steak

Preheat a water bath to 130°F (54.4°C).

Lightly salt and pepper the steak then place in a sous vide bag and seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Herb Butter

Let the butter soften at room temperature.

Place the butter, parsley and lemon juice in a bowl then lightly salt and pepper. Mash the ingredients together until well combined.

If not using right away, scoop the butter out of the bowl and onto a sheet of parchment paper or wax paper. Roll the paper into the shape of a 1" tube (25mm), creating a long roll of butter. Place the butter into a refrigerator to let it set. It will last for several days in the refrigerator or can be frozen for a few months.

For the Orange Vinaigrette

Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.

To Assemble

Take the sous vide bag out of the water and remove the cooked New York strip steak from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat.

Place the New York strip steak onto a plate with the mixed greens next to it. Drizzle the vinaigrette over the greens. Top the steak with a few pats of butter. Sprinkle with the sea salt then serve.