Hickory-smoked New York Steaks with Red Wine Sauce

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NY Strips Sous VideCourtesy of Chef Craig Plainfield
Serves 4

INGREDIENTS

  • 4 (1-inch/2.5 cm thick) New York Strip Steaks*
  • Salt and pepper, to taste
  • 4 tablespoons (57 g) butter
  • 4 sprigs fresh thyme
  • 1 tablespoon (15 ml) minced shallots
  • 1 cup (240 ml) red wine
  • 6 ounces (120 ml) beef or veal demi-glace
  • 2 tablespoons (14 g) butter, softened
  • Garlic Chive Mashed Potatoes (recipe follows)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C (for medium rare or to your preferred degree of doneness for beef. (See Time and Temp Chart)
  2. Season the steaks generously with salt and pepper on both sides and bring them to room temperature.
  3. Smoke the steaks*, if desired, or skip directly to step 4:
    1. Light a small amount of coals on one side of a grill or turn on one burner of a gas grill or fire up your smoker.
    2. Make a dish out of four layers of foil and fill it with hickory chips. Put the dish directly over the heat and wait until it starts to smoke vigorously.
    3. Put the steaks onto a cool part of the grill as close to the smoke source as possible. Close the lid and smoke the steaks for 15 minutes.
    4. Remove the steaks from the smoke.
  4. Put one tablespoon (14 g) of the butter and one sprig of the thyme sprig onto each steak; put the steaks into cooking pouch(es) and vacuum seal.
  5. Submerge the pouch(es) in the water oven to cook for at least 90 minutes or up to 4 hours.
  6. Meanwhile, prepare the sauce:
    1. In a saucepan over medium heat on the stovetop, put the shallots and red wine and reduce to an almost syrupy state.
    2. Add the demi-glace and bring to almost a simmer. Demi-glace can be made at home but it is quite a lengthy process. You can buy quite good demi at good grocery stores. Stay away from the powdered form in favor of the frozen or liquid/gel types.
    3. Pour the sauce into a canning jar with a cap and lid top or a zip-closure cooking pouch and submerge in the water oven with the steaks to keep.
  7. When ready to serve, fire up the grill or heat a grill pan to very hot.
  8. Take the sauce out of the water oven and add the butter, reseal it and give it a good shaking to emulsify the butter into the sauce. Taste the sauce for salt and adjust to your taste. Return the sauce to the water oven to stay warm while the steaks cook.
  9. Sear the steaks on the grill at a 45 degree angle to the grill bars. Grill for 45 seconds and then turn them to 45 degrees in the opposite direction, still on the same side of the steaks. Grill for another 45 seconds and then turn the steaks over and grill for another 45 seconds. If you want your steaks well done then triple these times.
  10. Remove the steaks to a heated platter and let them rest for 5 minutes.
  11. To serve the steaks you can slice them or leave them whole. Serve them with Garlic Chive Mashed Potatoes (recipe below) and drape the sauce over the steaks and potatoes.

*New York Strip is also known as Delmonico, striploin, Kansas City Strip, and Top Sirloin. You can also substitute 1-inch (2.5 cm) thick cuts such as ribeye (bone-in or boneless), tenderloin, T-bone, or Porterhouse steaks in this recipe.

**You can also use a Smoking Gun, stovetop smoker, or even sprinkle with powdered or liquid smoke to impart the smoky flavor.

Garlic Chive Mashed Potatoes
Serves 4

INGREDIENTS

  • 2 to 3 russet potatoes, peeled and diced in ½ inch (1 cm) cubes
  • 1 head garlic
  • 4 ounces (113 g) butter, softened
  • ½ cup (25 g) finely snipped fresh chives
  • ½ cup (120 ml) heavy cream, warmed
  • Salt and pepper to taste

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. Put the potatoes into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for at least an hour (and up to 4 hours will not affect texture.)
  4. Meanwhile, roast the garlic:
    1. Cut the top off of the garlic head exposing the cloves.
    2. Sprinkle the head with olive oil and salt and wrap it in a piece of aluminum foil.
    3. Seal the packet and roast the garlic in a 350F/175C oven for 45 minutes. When done let the garlic cool enough to handle and then squeeze all of the garlic out of the skins. The garlic should be paste-like.
  5. In a blender, process the roasted garlic cloves with the butter. Set aside.
  6. When ready to serve, transfer the potatoes to a bowl; add the garlic butter and all remaining ingredients and mash with a potato masher to your desired consistency.
  7. Taste and adjust seasonings with salt and pepper to your preference.

TIP: You can prepare the potatoes up to a day or two in advance of a meal and then quick chill submerged in ice water for 15 minutes and hold in the refrigerator until ready to proceed. When you put the meat/protein into the water oven return the potatoes to re-warm as the steaks cook, then mash.

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