Every once in a while, I get a craving for steak. Okay that’s a lie, it’s more than once in a while. When my husband and I were in Argentina, we ate steak for lunch and dinner almost every day, and I was so very, very happy. I was less happy when I realized how much weight I gained on that trip, but it was worth it for all the delicious food that we ate.
Steak is something that I like to sous vide so that I won’t overcook it, which I often do when I cook it on the stovetop / in the oven.
I still don’t have my Food Saver yet, so I used zippered bags for this recipe. I salt and peppered each side of the steaks and put them in zippered bags with a large sprig of rosemary each. I then lowered the bags into the water bath that was set at 131°F for medium rare. I let them cook for at least an hour.
When the steak comes out of the water bath, the outside looks a little grey-ish and not particularly attractive. So it’s time to sear it! Because the searing process adds extra heat, the first thing I do is cool down the steaks a little by plunging the bags into ice water for about 2 minutes after they come out of the sous vide water bath. I then took each steak out of their bags and pat them dry to avoid splatter from any moisture when searing them in the cast iron.
Then, I heat up a bit of butter (you can also use extra light olive oil or another oil that has a high smoke point) until the pan just started to smoke. Using tongs, I lowered the steaks into the pan and cooked on each side for about 45 seconds to a minute until each side was browned.
Corn on the Cob
My husband learned about this microwave trick a few years ago, and we’ve been using it ever since for our corn on the cob. First, I remove any excessive husk, then cut off the bottom (thicker) end of the stalk. Then, I wrap the corn diagonally in a damp paper towel and then stick in in the microwave for at least two minutes (or more if the corn is large). You may need to experiment based on your own microwave, since power will vary.
After removing the corn from the microwave (caution: hot!), grab the thin end of the husks (use paper towels or a pot holder since the corn will be hot and steamy) and start squeezing so that the corn starts to pop out on the other side that you cut earlier. This method also leaves the corn silk behind, so you don’t have to pick them off and they won’t get stuck in your teeth.
I buttered each corn on the cob with herb butter (butter with rosemary, thyme, chives, and oregano).
Side note: Serious Eats has directions for Sous Vide Corn on the Cob that I’m going to try once I get my Food Saver.
Sous Vide Strip Steak & Corn on the Cob with Herb Butter
- 2 strip steaks (or 1 1lb. steak to share)
- Salt and pepper
- 3-4 sprigs rosemary
- Butter or olive oil, for searing steaks
- 2 corn on the cob
- 1 tbsp herb butter (butter mixed with herbs such as chives, rosemary, sage, thyme)
- Set your sous vide circulator to 131°F for medium rare
- Generously season your steaks with salt and pepper
- Seal steaks and rosemary sprigs in vacuum sealer and immerse in water bath or place both zippered bag and use immersion method
- Cook at least 1 hour and up to 4 hours
- Remove bags from water bath and plunge in ice water for 2 minutes. Remove steaks from bag and pat dry
- Cut off the bottom end of each corn and diagonally wrap each corn on the cob in a wet paper towel
- Microwave for at least two minutes (depending on how big it is)
- Protecting your hands, grab the thin end of the husks and squeeze until the corn starts to pop out on the other side that you cut earlier
- Butter with herb butter
- Heat butter or olive oil in cast iron pan until just starting to smoke
- Sear the steaks for about 45 seconds – 1 minute on each side until browned
- Nom nom nom!
Estimated Nutritional Information (per serving): Steak – 520 calories; 36g fat; 180mg cholesterol; 110mg sodim; 0mg patassium; 0g cabs; 46g protein; Corn on the Cob – 80 calories; 0.5g fat; 220mg potassium; 20g carbs; 3g protein