Sous Vide Steak with Balsamic Glaze – Bold Flavor, 7-Minute Glaze
Juicy New York Strip steaks sous vide to perfection and finished with a bold, sweet-tangy balsamic glaze—perfect for a foolproof gourmet meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2.5 pounds New York Strip loins, 1.5–2 inches thick (3–4 steaks)
Kosher salt
Black pepper
Garlic powder (optional)
Fresh thyme or rosemary sprigs (optional)
Olive oil or mayonnaise for searing
Balsamic Glaze:
6 tbsp balsamic vinegar
1/2 cup ketchup
2 tbsp maple syrup or honey
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
Instructions
1. Preheat sous vide water bath to 130°F for medium-rare or 135°F for medium.
2. Season steaks generously on both sides with salt, pepper, and garlic powder. Add a sprig of rosemary or thyme if using.
3. Place up to 2 steaks per vacuum bag. Seal using vacuum sealer or water displacement method.
4. Submerge sealed bags into water bath. Cook for 90 minutes to 3 hours.
5. For the glaze: combine all glaze ingredients in a saucepan. Simmer for 5–7 minutes until thickened. Optional: stir in 1 tbsp cold butter for richness.
6. Remove steaks from bags, discard juices, and pat dry thoroughly.
7. Rub with oil or spread a thin layer of mayo. Sear steaks in a hot cast-iron pan or grill for 1–1.5 minutes per side. Brush with glaze while searing.
8. Slice and serve immediately with extra glaze drizzled on top.
Notes
Use thick-cut steaks for best results.
Skip cooking the glaze for a quicker version—just mix ingredients in a bowl.
Mayonnaise helps create a golden crust during searing.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/sous-vide-steak-with-balsamic-glaze/