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Posted: August 6, 2019
Recipe by: PHG Kitchen
Source: Fissler
Total Time
1 hour and 10 minutes
Serves
4

Ingredients:

Herbed Goat Cheese Butter

  • 1/2 c. butter, at room temperature
  • 2 tbsp. finely chopped chives
  • 1 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh tarragon
  • 2 cloves garlic, minced
  • 1 tsp. crushed black peppercorns
  • 1 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/4 c. finely crumbled goat cheese

Steaks

  • 4 strip loin steaks (6 to 8 oz each)
  • 1 tsp. each salt and pepper

Directions:

  1. 1. Stir together butter, chives, parsley, tarragon, garlic, peppercorns, lemon zest and salt until blended; fold in goat cheese. In large piece of plastic wrap, spread butter mixture into log shape using rubber spatula. Roll up butter tightly in plastic wrap, twisting ends of plastic wrap to seal. Refrigerate for 1 to 2 hours or until firm. Alternatively, freeze for 15 to 20 minutes or until firm. Can be refrigerated for up to 5 days or frozen for up to 1 month.

Steaks

  1. 1. Pat steaks dry with paper towel. Season with half of the salt and pepper. Seal each steak in vacuum bag or zipper-lock bag.
  2. 2. Fill the removable cooking pot with a minimum of 3QT of water and place it in the multi pot. Lock lid into place. Set vent knob to open. On multi pot, press SousVide button. It starts at a temperature of 122˚F. Press SousVide button again within 3 seconds and set temperature to 129°F for medium-rare steaks. Set cooking time for 45 minutes.
  3. 3. When water has reached desired temperature, multi pot will beep 3 times. Add steaks and place the lid on, keeping the vent open. When cook time is complete, carefully remove steaks. Let stand for 5 minutes. Remove steaks from bags; pat steaks dry with paper towel and season with remaining salt and pepper.
  4. 4. Heat large heavy-bottom skillet or griddle over high heat; sear steaks for about 2 minutes per side or until browned. Slice Herbed Goat Cheese Butter into coins; serve over hot seared steaks.

Author's Notes:

Use remaining Herbed Goat Cheese Butter with sous-vide chicken or toss with steamed veggies, such as asparagus, green beans or broccoli. Cook steaks to desired doneness. Set temperature to 122°F for rare, 129°F for medium-rare, 140°F for medium, 151°F for medium-well or 156°F for well-done.

Images:

Sous Vide Strip Loin Steak with Herbed Goat Cheese Butter
Sous Vide Strip Loin Steak with Herbed Goat Cheese Butter

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Sous Vide Strip Loin Steak with Herbed Goat Cheese Butter

Source: Fissler

  • Total Time
    1 hour and 10 minutes
  • Serves
    4

Ingredients

Herbed Goat Cheese Butter

  • 1/2 c. butter, at room temperature
  • 2 tbsp. finely chopped chives
  • 1 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh tarragon
  • 2 cloves garlic, minced
  • 1 tsp. crushed black peppercorns
  • 1 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/4 c. finely crumbled goat cheese

Steaks

  • 4 strip loin steaks (6 to 8 oz each)
  • 1 tsp. each salt and pepper

Directions

  1. 1. Stir together butter, chives, parsley, tarragon, garlic, peppercorns, lemon zest and salt until blended; fold in goat cheese. In large piece of plastic wrap, spread butter mixture into log shape using rubber spatula. Roll up butter tightly in plastic wrap, twisting ends of plastic wrap to seal. Refrigerate for 1 to 2 hours or until firm. Alternatively, freeze for 15 to 20 minutes or until firm. Can be refrigerated for up to 5 days or frozen for up to 1 month.

Steaks

  1. 1. Pat steaks dry with paper towel. Season with half of the salt and pepper. Seal each steak in vacuum bag or zipper-lock bag.
  2. 2. Fill the removable cooking pot with a minimum of 3QT of water and place it in the multi pot. Lock lid into place. Set vent knob to open. On multi pot, press SousVide button. It starts at a temperature of 122˚F. Press SousVide button again within 3 seconds and set temperature to 129°F for medium-rare steaks. Set cooking time for 45 minutes.
  3. 3. When water has reached desired temperature, multi pot will beep 3 times. Add steaks and place the lid on, keeping the vent open. When cook time is complete, carefully remove steaks. Let stand for 5 minutes. Remove steaks from bags; pat steaks dry with paper towel and season with remaining salt and pepper.
  4. 4. Heat large heavy-bottom skillet or griddle over high heat; sear steaks for about 2 minutes per side or until browned. Slice Herbed Goat Cheese Butter into coins; serve over hot seared steaks.

Author's Notes

Use remaining Herbed Goat Cheese Butter with sous-vide chicken or toss with steamed veggies, such as asparagus, green beans or broccoli. Cook steaks to desired doneness. Set temperature to 122°F for rare, 129°F for medium-rare, 140°F for medium, 151°F for medium-well or 156°F for well-done.

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