Sous Vide Strip Steak
Perfectly juicy and tender sous vide strip steak with a crispy seared crust, garlic butter, and rosemary. Foolproof steakhouse-quality at home.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
4 (12-ounce) Certified Angus Beef ® strip steaks
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 sprigs rosemary, about 4-inches long
2 cloves garlic, peeled and smashed
1 tablespoon canola oil
1 tablespoon butter
Instructions
1. Setup immersion circulator according to manufacturer’s instructions to accommodate 4 steaks; preheat water to 131° F (55° C).
2. Season strip steaks evenly with salt and pepper. Align steaks in vacuum seal bag with a sprig of rosemary centered on each side; seal bag(s).
3. Circulate steaks in water bath for 90 minutes. Remove from vacuum bag and pat dry with paper towels, reserving rosemary.
4. Heat cast iron skillet on stovetop over medium-high heat. Add oil and sear steaks on the fat edge for 1 minute, lay on one side and sear 1-2 minutes (or until steak develops a crusty sear).
5. Add butter, garlic and rosemary to pan and flip steaks. Using a spoon, continually baste steaks with melted butter, garlic and herb, searing another 1-2 minutes.
6. Remove from heat and rest steaks at least 5 minutes before slicing.
7. Serve topped with melted butter, garlic and crispy rosemary.
Notes
Sous vide strip steak pairs beautifully with roasted potatoes or sautéed greens. Try experimenting with compound butters or flavored salts.
Nutrition
- Serving Size: 6 oz
- Calories: 550
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 120mg
Find it online: https://sousviderecipe.com/sous-vide-strip-steak/