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Private reserve new york strip steak oscar style with bernaise sauce and jumbo lump crab meat served with brown butter chive gnocchi with sauteed asparagus
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New York Strip Steaks

Perfectly cooked sous vide Private Reserve New York strip steaks
Prep Time30 mins
Cook Time3 hrs 30 mins
1 min
Course: Main Course
Keyword: Oscar Style New York strip steak
Servings: 4 servings
Author: Chef David Rose

Ingredients

Instructions

  • Pat New York strip steaks dry with a paper towel on all sides, and heavily season with salt and pepper on both sides. Bring to room temperature.
  • Set your sous vide cooker to 10 degrees below your target cooking doneness.
  • Place seasoned steaks in sous vide bag, or secure plastic bag and cook for 2 hours in water bath.
  • Remove strip steaks from water bath and remove from plastic.
  • Bring a large cast iron pan to high heat and add oil. Once pan is screaming hot, add steaks to pan, then add butter, garlic cloves and thyme leaves to pan. After about 1 minute, steak should start to brown.
  • Flip steaks and butter baste until nicely caramelized. Remove steaks from pan and rest 7 to 8 minutes before slicing.

Assembly

  • Place gnocchi and asparagus on the bottom of the pate.
  • Top with NY strip steak whole or sliced (dealer’s choice.)
  • Top with crab meat and finish with béarnaise sauce.