2 pieces NY Strip Steak, 1 to 2 inches thick
1.4 oz Olive Oil
3.5 oz Butter, divided
Some chopped Garlic
8.8 oz Red Wine
Salt & Pepper
400 g Fingerling Potato
1000 g Water
20 g Salt, plus more for seasoning
3.5 oz Cream
150 g Butter
50 g Chives
1. Heat water bath to 58 degrees Celsius.
2. Pour enough oil into a pan to coat. Warm pan over high heat. With a paper towel, pat the steaks dry. When pan is hot, add steaks and sear quickly on each side. Turn off heat and transfer steaks to a cooling rack or chilled plate.
3. Place steak and butter cubes in a ziplock bag and vacuum the air out of that bag. Transfer to bath. Cook for an hour and a half.
4. While the steaks are cooking sous vide, get started with the potatoes. Clean potatoes thoroughly. Place in a pot with salt and water. Bring to a boil and then simmer over medium heat until fork tender but not mushy, about 20 minutes.
5. Drain water from the pot, and add in cream. Lightly mash the potatoes with a fork. Add butter and fold into mashed potatoes until fully incorporated. Season with salt and pepper. Cover to keep warm.
6. When the steaks are done, transfer them to a plate and season one side with salt. Reserve any juice in the bag. Return pan to high heat. Add steaks back to pan, seasoned side up. Sear quickly, then flip and season other side. Cook until crispy, brown edges begin to form. Remove steaks from pan.
7. Return the pan to high heat, and add reserved steak juices from the plastic bag. Bring to a simmer and add garlic and thyme. Allow aromatics to brown slightly, agitating pan to avoid burning or sticking. Add red wine, then butter. Stir sauce, cooking until wine reduces and it takes on a nice, somewhat thick consistency. Remove sauce from heat; strain through a fine mesh sieve. Season as desired.
8. Just before serving, mince chives. Fold into potatoes and serve immediately with the steak, which should be sliced after having rested for about 5 mins.