Sous Vide NY Strip Steak
Ingredients
- 3 NY Strip Steaks
- 3 tbsp olive oil
- 1 tbsp salted butter
- 2 tsp salt to taste
- 1 tsp pepper to taste
- 2 tsp garlic powder
- 1 bunch fresh parsley
- 6 sprigs fresh thyme
Instructions
- Season steak with garlic powder, salt and pepper and allow it to rest at room temperature for about 20 minutes. Get your Sous Vide water bath ready.
- Fill Sous Vide bath with water and set temperature get to around 131℉ for medium rare. Refer to my notes above if you’d like your steak cooked to a different level.
- Once the steak has reached room temperature, drizzle with olive oil and add in fresh thyme and parsley. 2 springs thyme and a pinch of fresh parsley per steak. Seal in a bag with a vacuum sealer. If you don’t have a vacuum sealer, use a zip loc bag. Remove as much air as possible so that the bag doesn’t float.
- Add the bags to the water bath and make sure they are fully submerged. No part of the steak should be above water. Allow to cook for 2 hours at 131℉.
- Once finished, remove the steaks from the Sous Vide and allow to cool for about 20-30 minutes. Remove the steaks from the bags and pat dry. They will be soft and gray in color.
- Heat a cast iron skillet with a little bit of butter to medium high (more on the high side). Add the steaks and allow to sear for 1-2 minutes on each side or until golden brown.
- Remove and allow to rest for 10 minutes before eating. Enjoy!