NY Strip with Mushroom Rub and Roasted Garlic Mashed Potatoes

the Breville Test Kitchen

NY Strip with Mushroom Rub and Roasted Garlic Mashed Potatoes 

Name: NY Strip with Mushroom Rub and Roasted Garlic Mashed Potatoes
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 New York strip steaks - approximately 10½ oz each; 1 tsp kosher salt; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried thyme; 3 tbsp (½ oz) mushroom powder - plus ¼ tsp extra to serve; 2 tbsp neutral flavored oil - to sear; ¼ tsp sea salt - to serve; 1¼ lb baby new potatoes; 5 cloves garlic - peeled; 6 tbsp olive oil; 1 tsp kosher salt; 1 oz unsalted butter

Hold on to your socks, cos this is gonna knock em off! Rich, meaty New York strip rubbed with earthy, umami mushroom powder then perfectly cooked sous vide to melting tenderness! Paired with roasted garlic mashed potato, you may need a little lie down after this one. 

The HydroPro™ Plus

+1 more appliance

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35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 New York strip steaks
approximately 10½ oz each
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
3 tbsp (½ oz) mushroom powder
plus ¼ tsp extra to serve
2 tbsp neutral flavored oil
to sear
¼ tsp sea salt
to serve

For the potatoes

1¼ lb baby new potatoes
5 cloves garlic
peeled
6 tbsp olive oil
1 tsp kosher salt
1 oz unsalted butter

Instructions

1
To preheat the oven, insert the wire rack into position 5. Set the oven to Bake, Convection, 355°F for 20 minutes and press Start. Meanwhile, continue to the next step.
Tip: This recipe has been optimized for the Joule Oven Air Fryer Pro and the Smart Oven Air Fryer Pro.
2
To prepare the potatoes, place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 20 minutes, or until tender. Meanwhile, continue to the next step.  
3
Place the garlic and olive oil in an ovenproof ramekin. Once the oven has preheated, place on a baking sheet and cook for 20 minutes or until garlic is softened and golden. Meanwhile, continue to the next step. 
4
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
5
Place the steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Add the salt, garlic powder, onion powder, thyme and mushroom powder and shake to coat.   You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.
6
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your New York strip steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
7
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
8
Once tender, drain the potatoes and return to the pan. Add the roasted garlic and oil, salt and butter, then mash using an immersion blender with the ricer attachment. Cover to keep warm. 
Tip: Alternatively you could mash with a fork.
9
When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
10
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  
11
Transfer the steaks to a serving plate and serve with the mashed potato sprinkled with combined extra mushroom powder and salt.