Sous Vide NY Strips and Cheesy Mashed Potatoes

And so it came to pass that most glorious spousal unit actually asked for a sous vide steak. We’re making some progress!
Steak and Cheezy Potatoes!
She’s a meat and potatoes sort, so I asked her how she wanted the taters.

“Mashed. With cheese.” says she.
“Hmmm. Well, that’s different. What kind of cheese?” I asked stupidly.
“Cream cheese and Cheez Whiz®.”

Whatever. If that’s the price I pay to get her to buy into sous vide rather than just indulging my experiments, so be it.
Getting Ready for a Bath!
The steaks are on the left. Italian sausage in two-packs, then an 8 lb pork shoulder. In all, fourteen pounds of flesh.

She just rolls her eyes realizing this monster sous vide rig will now be on the counter (again) for days.

Sous Vide Rig
I’ve added an insulated top since we last saw this beast. Insulating the sides keeps it around 30°F cooler than the water inside. Instead of the top being around 120°F, it’s down to around 85°F; way more efficient.

But you probably didn’t come here to read about the damn rig.

The particulars on the steak are as follows: 12oz NY Strips, just over an inch thick. I salted them prior to bagging, then soaked them at 134°F for three hours.
Here they are, chilling!
Above, the steaks are now chilling in an ice bath after hours in the hot tub.

For the potatoes, I peeled,cubed, and salted them, then microwaved them for 9 minutes. I’d never nuked potatoes for mashers before, so this was different, too.. I added some chopped fresh garlic, too, thinking that a 9 minute nuke would soften it.

As the taters nuked, I looked at the cream cheese and Cheez Whiz, sighed a bit, and determined some warmed cream is just what I needed to get this stuff to flow. It worked wonderfully.

Now, to deal with the purge, that gelatinous stuff in the bag.
Once heated — and after getting the coagulants strained away — I reduced the purge, added some Malbec (that we were going to enjoy with the steaks), dropped in some fresh thyme, sage, oregano, pequin powder, and fresh ground pepper, heated it to a light simmer, then set it aside to steep.

And finally…
Hear the sizzle!
While the potatoes were nuking, the sauce was simmering, and the cheezy goo melting, my hefty 15″ Lodge cast iron skillet was heating. I sprinkled the dry, yet screaming hot skillet, with kosher salt and applied the steaks. I just love that sizzle.

It’s a little weird searing off the meat last. Since it is already cooked, the sear takes about a minute a side.
A minute later...
Here they are a minute later complete with salt encrusted goodness.

I mounted the sauce with a few pats of butter, then plated.
A few bites in, I’d realized I nearly spaced the money shot. Sorry about the messy plate.

Remember that garlic? Yeah, well it didn’t soften much so there were these little bits of pungency throughout the potatoes. Other than that, the Cheezy Potatoes were really quite good. Next time I’ll use roasted garlic.

And maybe some real cheese.