Back in October I posted about Food52's recipe for Steak with Arugula, Lemon, and Parmesan but where I shamefully overcooked the ridiculously expensive New York Strip in question. I hardly ever cook steaks, so it's not surprising but a little mortifying for somebody who has a food blog (though seriously do even the best chefs never make mistakes?). Though on the bright side, one of the reasons New York Strips are so expensive is that they are so tender that they still taste really good even when overcooked... and I really did like the simple flavors of the recipe. Being that I am now equipped with a sous vide setup, I figured I could try this recipe again and cook myself a steak without embarrassing myself.
Fortunately this turned out to be true! I did about an hour at 130°F, just putting some sliced garlic into the pouch with the steak after seasoning it with salt and pepper. I was a little worried that even in a hot dry pan that a couple of minutes of browning wouldn't provide enough fond to deglaze, but that fear ended up being unfounded. I did a minute a side and then held the fat edge to the pan for thirty seconds with tongs, and then just sliced it thin (no need to rest a sous vide steak).
Came out great, and would gladly make again... though only when I want to pay $20 for a steak. However, using sous vide, I would think you could use a cheaper cut like hangar, blade, or flat iron and still come out with pretty great dish. Hmmmm...
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