New York Strip Steak with Port Shallots

New York Strip Steak with Port Shallots

New York Strip Steak with Port Shallots

By Chef Stephanie Hamilton

Sous Vide Steak

Ingredients:  

Instructions: 

  1. First, prepare sous vide water bath by filling a large pot with water. The pot needs to be large enough to hold your steak and the water needs to be deep enough to hit the water line on your sous vide. Next, place your immersion circulator into the water bath and set the temperature to 126ºF 
  2. Next, apply seasoning rub to both sides of the steak and place steak into a medium-sized food saver bag. Each steak should be placed in its own bag.
  3. Next, add around 1 tablespoon of butter on top of each steak and garlic.
  4. Remove air from all of the bags and seal. If you’re using a ziplock bag, try your best to remove as much air as you can.
  5. Place steak into the water bath and cook at 126ºF for ½ hour.
  6. Remove the steak from the water bath and place steak on a plate.
  7. Now it’s time to sear the steak for that amazing texture. Heat a cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil.
  8. When olive oil is fragrant, place steak in the pan. Sear for 1 minute per side and immediately remove from heat.

 

Chardonnay finished steak

Port Shallots

Ingredients:

  • ½ pound shallots 
  • 1 tablespoon butter 
  • 3 tablespoon olive oil 
  • 1 sprig rosemary 
  • 2 tablespoons sugar
  • 4 tablespoons balsamic vinegar 
  • 1.25 cups Port Wine
  • ½ cup beef stock 

Instructions: 

  1. Heat the butter and oil in a pan and fry the shallots for about 4 minutes. Add the Rosemary, then sprinkle with sugar and caramelize until light brown. 
  2. Add the Balsamic vinegar and reduce completely.
  3. Add the port and the stock and reduce to about half on a low heat for 10-12 minutes, Season with salt and pepper

 Sous vide steak with port shallots finished with chardonnay smoked salt

Celeriac Cream 

Ingredients:

  • 1 medium Celeriac 
  • ½ cup heavy cream 
  • 2 tablespoons butter
  • Fresh Nutmeg

Instructions: 

  1. Place the celeriac in a pot and just cover with water
  2. Season with salt and bring to a boil. Cook on medium heat until the celeriac is soft, drain and purée. Stir in the cream, butter and season with salt and pepper, and nutmeg. 
Sous vide steak

Potato Gratin

Ingredients:

  • 1 small bag baby potatoes 
  • 1 cup heavy cream 
  • 2 tablespoons butter
  • Fresh Nutmeg
  • 4-5 small fresh mushrooms 

Instructions: 

  1. Cover the bottom of a large baking dish with flakes of butter, Add the potato slices and season with salt, pepper, and nutmeg. 
  2. Add the cream and bake for about 35 mins until golden brown.

Plating the Dish

Spread Celeriac Cream on the bottom of the plate. Next, slice the steak and place it on top of the cream. Place the potato gratin on top of the steak. Place the Port Shallots alongside the steak, with thinly sliced fresh mushrooms, with a port reduction. Top with microgreens and edible flowers. Finish off the steak with Spiceology Chardonnay Smoked Salt.