[]

My coffee butter steak and spinach

I followed the procedure fairly close; prepared the trimmed NY strip, kept it cold and wrapped in paper towels refreshed daily in the fridge, this created a very nice and dried surface. Searing 90s per side, then sous vide a 55C for 1 hour. I refreshed the crust, and cooked spinach in same pan. Piece of bread brushed with coffee butter and lightly toasted in same cast iron skillet. One of the best steaks I've ever had.


Discussion

  • Print
  • Email
  • Embed this recipe
{"id":724,"activity_id":201,"user_id":34726,"title":"My coffee butter steak and spinach","image_id":"{\"url\":\"https://www.filepicker.io/api/file/5IsABlDhRre2XLf09J6p\",\"filename\":\"WP_20140404_007.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2466825,\"key\":\"users_uploads/0YbXbEjIThxyl59gTLK5_WP_20140404_007.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","notes":"I followed the procedure fairly close; prepared the trimmed NY strip, kept it cold and wrapped in paper towels refreshed daily in the fridge, this created a very nice and dried surface. Searing 90s per side, then sous vide a 55C for 1 hour. I refreshed the crust, and cooked spinach in same pan. Piece of bread brushed with coffee butter and lightly toasted in same cast iron skillet. One of the best steaks I've ever had.","created_at":"2014-04-05T15:15:53.128Z","updated_at":"2014-04-07T04:02:40.891Z","course_id":null,"approved":true,"likes_count":null,"slug":"my-coffee-butter-steak-and-spinach","comments_count":0,"assembly_id":null}