Sous Vide Steak Guide

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A tender, juicy New York strip steak cooked sous vide for precision, then seared in butter and herbs for a rich crust and restaurant-quality flavor.

Scale

1 lb. New York strip steaks, two 1/2-lb. steaks

1/2 teaspoon coarse sea salt

1/2 teaspoon coarse black pepper

2 herb sprigs (rosemary, thyme, or oregano)

2 tablespoons of butter

2 tablespoons of olive oil

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1. Fill a large pot with water and set your sous vide machine to 130ºF for medium-rare.

2. Generously season both sides of the steaks with salt and pepper.

3. Place each steak in its own bag with 1 tablespoon butter and 1 herb sprig.

4. Seal bags using vacuum sealer or water displacement method.

5. Submerge steaks in the water bath and cook for 2 to 4 hours.

6. Remove steaks and pat them dry completely.

7. Heat cast iron pan over medium-high heat and add olive oil.

8. When oil is hot and shimmering, sear steaks for 1 minute per side.

9. Serve immediately with chimichurri or a vegetable side.

Do not cook longer than 4 hours to prevent meat breakdown.

Always pat the steak dry before searing to ensure a crust.

You can sear using a broiler or grill if preferred.

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