New York Strip with Wild Mushroom Salt - It’s a meat eaters dream!

New York Strip Steak with Wild Mushroom Salt Sous Vide

Summary:

Whether you call it a Kansas City Steak, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, New York Steak, or, the quite unappetizing, Veiny Steak this specific cut is known best as the New York strip. Hailing from the cow's short loin, which is located on the upper back of the animal. The muscles here do little work and thus yield a tender cut of meat.

With that bit of culinary sleuthing aside -  what about the flavor? Well, that depends on the diet of the cow. Grass fed beef has a much richer and more distinctive flavor with less fatty marbling. This type of steak requires careful cooking. Some people prefer the flavor of grass fed beef because they feel it is more natural and complex. Others prefer grain-fed beef, which tends to be richly marbled.

So now we know what type of cut it is and how to discern the best flavor based on diet - how do we cook the thing? In my estimation; there is no better way to cook a steak perfectly every time than Sous Vide. By cooking the steak to the precise temperature you want then seasoning and quickly searing right before serving; you have the perfect steak.

Ingredients:

- 1 2 inch thick New York Strip Steak

- 2 tablespoons canola oil

- Wild mushroom salt, or your favorite steak rub

Directions:

Preheat the SV1 to desired temperature for your finished steak. For Rare 125°F/50°C for up to 2 hours, Medium-Rare 130°F/55°C for up to 4 hours, Medium 140°F/60°C for up to 4 hours.

Place the steak into an appropriately sized  VacMaster vacuum pouch and vacuum seal in a VacMaster suction or chamber machine and cook in the SV1 for the appropriate time for your desired temperature.

Remove steak from water bath and bag and carefully pat dry with paper towels.Season liberally both sides with the wild mushroom salt (or favorite steak rub) and finally coat both sides with the canola oil.

Preheat a heavy well seasoned cast iron skillet or high heat until it starts to smoke. Carefully lay the steak into the hot skillet using your fingers or a set of tongs.

After 30-45 seconds or so, flip the steak so that the second side comes into contact with the pan. Let the steak sear until it has developed a nice brown crust about a minute and a half total for both sides.

Remove the steak from the pan and serve immediately.