Sous vide aged prime strip steak with parmesan Asparagus

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sous vide aged prime strip steak with parmesan asparagus. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Sous vide aged prime strip steak with parmesan Asparagus. You would not believe what a Prime dry-aged beef tastes like! Sous vide aged prime strip steak with parmesan Asparagus is something that I have loved my entire life. Clip (or stand) sous vide machine to a tall large pot.

Sous vide aged prime strip steak with parmesan Asparagus is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sous vide aged prime strip steak with parmesan Asparagus is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Take 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
  2. Take 1⁄2 Tbs Avacado Oil
  3. Make ready Asparagus about 12, tough ends snapped off
  4. Prepare Olive oil
  5. Get 1 minced garlic clove
  6. Prepare Parmesan to sprinkle

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. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering. Season steaks liberally with salt and pepper.

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.

Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering. Season steaks liberally with salt and pepper. PRIME STEAK vs PREMIUM STEAK vs CHOICE STEAK! Do you think they will know the difference? You will not achieve the exact same sear.

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