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sous vide strip steak

sous vide strip steak

Discover how to cook the perfect sous vide strip steak with this easy recipe. Achieve tender, juicy results every time and impress your guests effortlessly.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 New York strip steaks (1.5 inches thick) serves 2 people
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic smashed
  • 2 sprigs fresh thyme

Equipment

  • Sous vide machine
  • Large container or pot
  • Vacuum sealer or zip-top bags
  • Cast iron skillet
  • Tongs

Method
 

  1. Pat the steaks dry with paper towels and season both sides with salt and pepper.
  2. Let the steaks sit at room temperature for 15 minutes before sealing in bags.
  3. Place the seasoned steaks in vacuum-sealed bags or zip-top bags, adding butter, garlic, and thyme.
  4. Fill a large container with water and set your sous vide machine to 130°F for medium-rare.
  5. Submerge the sealed bags in water, ensuring they're fully underwater, and cook for 1.5 to 4 hours.
  6. Once the timer goes off, remove the steaks from the bags and pat them dry again.
  7. Heat a skillet over high heat, add olive oil, and sear each side of the steaks for about 1 minute until golden brown.

Nutrition

Calories: 450kcalProtein: 48gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 500mgPotassium: 600mgVitamin A: 5IUCalcium: 2mgIron: 15mg

Notes

Consider marinating the steak for extra flavor using a mixture of soy sauce, garlic, and ginger for 2 hours before sous vide cooking.
If using frozen steak, increase the cooking time to 2.5 to 5 hours.
Properly store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months, reheating gently in a skillet or warm oven to retain moisture.
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