- 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
- 1/2 Tbs Avacado Oil
- Asparagus about 12, tough ends snapped off
- Olive oil
- 1 minced garlic clove
- Parmesan to sprinkle
Prepare your sous vide set up and set for 125f and 2 hours then start
Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.
About 10 minutes before meat is ready, prepare Asparagus
Put Asparagus in a small cassorole dish
Dribble with Olive Oil, garlic and sprinkle with Parmesean
Preheat Oven to 400f
When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!
Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don’t overcook
When ready, take the meat out of the bag and dry thoughly
When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side.
Remove and allow to rest on a board for 10 minutes.
Remove the Asparagus from the oven and plate and keep warm
Slice meat into 1/4″ or so thick slices, divide to each plate, pour over juice on the board and serve.
Serve with any good red wine of your choice.
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