The restaurant secret to foolproof, perfectly cooked steak is finally within the reach of home cooks, thanks to countertop sous vide machines. Drop in a bag of spinach mixed with cream cheese and garlic and you have the quintessential steakhouse dinner for two.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- Two 1-inch-thick boneless New York strip steaks (about 10 ounces each)
- 2 large sprigs thyme
- 4 tablespoons unsalted butter
- 3 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup heavy cream
- 2 ounces cream cheese
- 1 tablespoon vegetable oil
- Garlic bread, for serving
Instructions
- Set a sous vide machine to 130 degrees according to the manufacturer’s directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
- Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1220 |
| Total Fat | 100 g |
| Saturated Fat | 47 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 59 g |
| Cholesterol | 342 mg |
| Sodium | 1298 mg |
Reviews
Fantastic recipe!!!!!! So easy and the steak was perfect! This is a repeat for sure.
Delicious
It would be nice if the ingredients list included the shallots called for in the directions.
I seared the steaks first, then dropped them into the water. Perfectly done and correctly cooked throughout. Cooked them in my sous vide rug for 3-1/2 hours @ 130. Added a whole new dimension to my cooking repertoire. Give it a try and you won’t be disappointed.