Guide to Make Sous vide aged prime strip steak with parmesan Asparagus

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sous vide aged prime strip steak with parmesan asparagus. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Sous vide aged prime strip steak with parmesan Asparagus is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sous vide aged prime strip steak with parmesan Asparagus is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sous vide aged prime strip steak with parmesan asparagus using 6 ingredients and 14 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Sous vide aged prime strip steak with parmesan Asparagus:

1. Make ready 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
2. Make ready 1/2 Tbs Avacado Oil
3. Take Asparagus about 12, tough ends snapped off
4. Make ready Olive oil
5. Prepare 1 minced garlic clove
6. Prepare Parmesan to sprinkle

Instructions

Instructions to make Sous vide aged prime strip steak with parmesan Asparagus:

1. Prepare your sous vide set up and set for 125f and 2 hours then start
2. Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.
3. About 10 minutes before meat is ready, prepare Asparagus
4. Put Asparagus in a small cassorole dish
5. Dribble with Olive Oil, garlic and sprinkle with Parmesean
6. Preheat Oven to 400f
7. When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!
8. Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don't overcook
9. When ready, take the meat out of the bag and dry thoughly
10. When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side.
11. Remove and allow to rest on a board for 10 minutes.
12. Remove the Asparagus from the oven and plate and keep warm
13. Slice meat into 1/4" or so thick slices, divide to each plate, pour over juice on the board and serve.
14. Serve with any good red wine of your choice.

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