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Ingredients and seasonings required for prepare

1. Prepare 1 # Prime strip steak dry-aged for 30 days. OR steak of your choice
2. Use 1/2 Tbs Avacado Oil
3. Prepare Asparagus about 12, tough ends snapped off
4. Take Olive oil
5. Use 1 minced garlic clove
6. Use Parmesan to sprinkle

You should sear to close to the final color you want. Pat meat dry with paper towels. Rub meat all over with herb paste. The menu provides an opportunity to step outside the classic range of steakhouse fare and explore some truly magnificent possibilities in pairing wine with cuisine.

How to cook Sous vide aged prime strip steak with parmesan Asparagus:

1. Prepare your sous vide set up and set for 125f and 2 hours then start
2. Ziplock or vacuum seal the steak and when unit is up to heat, place bag in water.
3. About 10 minutes before meat is ready, prepare Asparagus
4. Put Asparagus in a small cassorole dish
5. Dribble with Olive Oil, garlic and sprinkle with Parmesean
6. Preheat Oven to 400f
7. When the meat is almost ready, place cast iron skillet on high to get it really blazing hot!
8. Put the Asparagus in the oven and cook until cheese starts to melt. Asparagus should be crisp, don't overcook
9. When ready, take the meat out of the bag and dry thoughly
10. When pan is REALLY hot, add avacado oil then brown the meat just enough to get a good crust on each side.
11. Remove and allow to rest on a board for 10 minutes.
12. Remove the Asparagus from the oven and plate and keep warm
13. Slice meat into 1/4" or so thick slices, divide to each plate, pour over juice on the board and serve.
14. Serve with any good red wine of your choice.
15. Done and ready to serve!

Please call us to make a reservation. Generously season steak (s) all over with salt and pepper. If desired, set steak (s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step. Take the steaks out of the refrigerator and season with salt and pepper.

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