Sous Vide Strip Steak with Spinach Artichoke Risotto
This steakhouse-quality meal is the perfect thing to make for a special occasion dinner in the comfort of your own home. It's the perfect recipe to make with someone special!
Course: Main Course
Keyword: Sous Vide Steak, Strip Steak
For the steak:
One 10-14 ounce strip steakalso known as New York Strip or KC Strip
5-6sprigs of fresh thyme
Coarse kosher salt
Freshly cracked black pepper
Your favorite steak seasoningoptional
A neutral oilI like canola or grapeseed for steak
For the risotto:
Olive oil and butter for pan
3cupsfresh baby spinach leaves
½cupquartered marinated artichoke heartsdrained
4cupslow sodium chicken stock or broth
2teaspoonsfinely chopped shallot
1garlic clovefinely minced
⅓cupfreshly grated parmesan cheese
Starting the steak:
Fill a large stock pot with hot water. Attach your sous vide cooker to the side of the pot and heat to a temperature of 130 degrees F.
Once the sous vide cooker comes to temperature, place your steak in a quart size freezer bag with the fresh thyme sprigs. Seal the bag using the water displacement method. Place the bag into the water with a large binder clip and heavy spoon attached to the bottom (see example here). Cook the steak for 1 hour.
Starting the risotto:
While the steak cooks, prepare your risotto ingredients. It’s a good idea to have everything pre-measured out and near the stove where you plan to cook the risotto.
When the steak has about 40 minutes of cook time left, begin to make the risotto. Place the chicken broth in a small saucepan over medium heat. Place a ladle in the broth.
Place the two tablespoons of butter in a small skillet or pot. Brown the butter by heating over medium heat, stirring often, until the butter melts and develops brown bits near the bottom. It will have a nutty fragrance. Remove from heat once it is golden brown in color and set aside on the oven range to keep warm.
Heat a medium skillet over medium heat. Add a drizzle of olive oil and a dab of butter to the hot skillet. Add the baby spinach and artichokes and saute until the spinach is wilted and the mixture is heated through, about 5 minutes. Place the spinach artichoke mixture in a bowl and cover with foil. Keep it warm by keeping it on the oven range.
Return the pan to medium heat and add another drizzle of oil and a dab of butter. Add the shallots and garlic and stir until fragrant, about a minute.
Add the arborio rice to the shallot mixture and stir for a minute.
Add the wine to the rice and stir until it has almost completely evaporated.
Add chicken broth to the rice, one ladle at a time, stirring the rice until the broth has evaporated before you add another ladle of broth. Repeat this process while stirring often until the rice is thick and creamy - this should take about 15-20 minutes.
Finishing the steak:
Once the steak has been cooking for an hour, have someone take over your risotto stirring while you remove the steak from the water bath.Use a paper towel to dab any moisture off of the steak.
Place a cast iron pan over medium high heat. Turn on your oven vent and/or open a window while searing the steak.
While your pan heats, season both sides of the steak with salt, pepper, and your favorite steak seasoning, if desired.
Place 1 tablespoon of neutral flavored oil onto the hot skillet. Add the steak. Sear for 90 seconds. Flip the steak over and sear for an additional 90 seconds. Add a dab of butter to the top of the seared side while the second side is searing. Remove the steak from the heat and set on a clean cutting board. Cover with foil and let it rest while you finish the risotto.
Finishing the risotto:
Once the risotto is thick and creamy, add the spinach artichoke mixture to the pan. Stir to heat the mixture throughout. Add the parmesan cheese and stir to melt throughout. Season to taste with salt and pepper.
Plating the meal:
Have one person slice the steak into thin strips while the other ladles risotto onto plates. Top the risotto with drizzles of brown butter. Place the sliced steak to the side of the risotto. Enjoy while hot and praise your partner for the team effort - you just cooked a steakhouse-quality meal together!
The instructions in this recipe are for a medium-rare steak. This is the degree of doneness I highly recommend for optimal taste and texture. For instructions on varying degrees of steak doneness, consult this time and temperature chart.