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Sous Vide New York Steak | Amazing Flavor, 7 Tips Inside

plated sous vide New York steak with sides
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A classic sous vide New York strip steak, cooked to juicy perfection with garlic, rosemary, and butter, then pan-seared for a steakhouse-quality crust.

Ingredients

Scale

1 to 1 1/2-pounds boneless or 1 1/2-to 2-pounds bone-in New York strip steak (1 large)

Kosher salt and freshly ground black pepper to taste

2 sprigs fresh thyme (optional)

2 sprigs fresh rosemary (optional)

— Finishing Steps —

1 tbsp vegetable, canola, or rice bran oil

1 tbsp unsalted butter

3–4 fresh thyme sprigs (optional)

3–4 rosemary sprigs (optional)

1 small shallot, sliced (optional)

2 whole cloves garlic, smashed (optional)

Coarse sea salt to finish (such as Maldon)

Instructions

1. Preheat your sous vide cooker to 129°F for medium-rare or adjust to your desired doneness.

2. Season steak generously with salt and pepper.

3. Place steak into a vacuum-seal or zipper-lock bag.

4. Add thyme and rosemary sprigs if using.

5. Seal the bag with a vacuum sealer or the water displacement method.

6. Submerge in the water bath and cook for 1.5 to 2.5 hours depending on thickness (up to 3 hours for 2-inch steak).

7. Remove steak from bag, discard herbs, and pat completely dry with paper towels.

8. Heat skillet over high heat; add oil until shimmering.

9. Add steak and sear for 45–60 seconds per side.

10. Reduce heat to medium; add butter, garlic, shallots, and herbs.

11. Baste steak with butter for 30 seconds per side.

12. Transfer steak to plate; rest 5 minutes.

13. Sprinkle with coarse sea salt before serving.

Notes

Patting the steak dry is crucial for a good sear.

Use fresh herbs during searing for added aroma.

Searing should be quick and hot—don’t overcook at this stage.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-new-york-steak/