Truffle Butter
In a small pan, heat olive oil over medium-high heat, add in shallots and garlic, and cook until they sweat out and turn translucent. Set aside to cool completely.
Place softened butter into a mixing bowl, add cooled shallots, garlic and truffle oil.
Using a micro plane shave the truffles into the mixture. Use a fork or whisk to combine. Use a rubber spatula to scrape the whisk and sides of the mixing bowl. Store in a deli cup or wrap in parchment, twist the ends to seal.
Serve on top of your steak. Lightly broil or torch to melt.
NY Strip
Set your immersion circulator or sous vide to 125°F for rare or 130°F for medium rare and allow to heat up.
Season steak liberally with salt and pepper. Place your steak in a vacuum sealed bag with rosemary, thyme, garlic, butter and olive oil. Place the vacuum sealed NY strip into the water bath and allow it cook for an hour. This will help break down the connective tissue that runs through the end cut.
After an hour, remove from bag, pat dry and sear on high heat for about 45 seconds on both sides in a heavy bottomed cast iron skillet. Sear the fat side of the steak for 30 seconds or when the fat has rendered about halfway.
Place the seared steak on a wire rack lined baking sheet. When ready to serve, slice and top with truffle butter. Torch or broil for a few seconds to melt. Serve immediately.
