Steps to Prepare Ultimate Sous vide aged prime strip steak with parmesan Asparagus

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sous vide aged prime strip steak with parmesan asparagus. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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

Asparagus season is all too short, so I do my best to make the most of it. Cooking this veggie sous vide results in a fresh, vibrant color that really adds a bright pop to your dinner plate. Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare. In any event my finding is that I can buy less expensive cuts and get very tender meats with my sous vide oven.

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.

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