![[I Made] Sous Vide Strip Steak with a Merlot Pan Sauce, Broccoli Rabe, and Mashed Potatoes](https://lemmy.world/pictrs/image/af8bc2c7-dfc2-4b4c-909f-3e0366ca3da3.jpeg){kind=link}
I put the steak, seasoned with salt and pepper, in a sous vide bath at 132 for 1.5 hours, seared when done.
Pan sauce used the fond from the steak, 1/2 cup merlot, 3/4 cup beef stock, one shallot, 3 tbsp frozen butter, and a sprig of rosemary. Add chopped shallot to the steak pan, deglaze once translucent with the wine, scraping the fond. When reduced, add beef stock and bring to a simmer. Add butter 1tbs at a time, whisking constantly. When reduced add minced rosemary.
Happy to expand on the recipe on request!
It’s definitely not for thinner cuts. One thing to do as well after it’s done in the water bath is to make sure you dry it as much as possible. If you do that you shouldn’t have a hard time getting a sear
A pan sear works great for thinner cuts and reverse sear is the way to go for thicker cuts in my opinion.
Sous vide is too wet for steaks.