Strip Steaks with Thyme Pan Sauce

Ingredients

Method

1. Sous vide the steaks. Season the NY Strip steaks generously with salt and pepper. Place in vacuum-seal bags with a sprig of thyme and a drizzle of olive oil. Sous vide at 128.5°F (54°C) for medium-rare for 2–4 hours (2.5 hours preferred).
2. Prepare the potatoes. Bring a large pot of salted water to a boil. Add the Yukon Gold and sweet potatoes and cook for 18–20 minutes, until fork tender.
3. Roast the green beans. Preheat the toaster oven to 425°F. Toss the green beans with olive oil, garlic, salt, and pepper. Spread onto a baking sheet and roast for 15–18 minutes, stirring once halfway through. Finish with a squeeze of fresh lemon juice.
4. Make the mash. Drain the potatoes well and return them to the warm pot for one minute to evaporate excess moisture. Mash with the butter, buttermilk, and crème fraîche until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
5. Sear the steaks. Remove the steaks from the sous vide bags and pat them completely dry with paper towels. Heat a cast-iron skillet over high heat until very hot. Add the avocado oil, then sear the steaks for 30 seconds per side. Transfer the steaks to a plate to rest. After you remove the steaks, add a tiny bit of water to cool the pan down, then add the butter, garlic, and thyme.
6. Prepare the pan sauce. Reduce the heat to medium. Add the shallot and cook for about 2 minutes until softened. Stir in the garlic for 30 seconds. Add the red wine vinegar. Add in the butter-garlic mixture. Remove the thyme sprigs. Season to taste.
7. Serve. Spoon the half sweet potato mash onto each plate. Arrange the roasted green beans alongside. Slice the NY Strip steaks and drizzle generously with the thyme pan sauce. Garnish with chopped chives or additional thyme if desired.