Sous Vide New York Strip Steak

April 26, 2024 • 0 comments

This incredible sous vide steak recipe transforms the New York Strip into a culinary masterpiece. The process begins with the steak being slow-cooked in a precisely controlled water bath, a technique that ensures every inch of the meat is cooked to the desired level of doneness. This recipe's infusion of flavours is achieved by adding herbs and garlic to the sous vide bag. This method not only cooks the steak perfectly but also infuses it with aromatic subtleties that elevate its taste profile. After the sous vide process, the steak is then pan-seared to achieve a golden brown crust, adding a delightful texture contrast to the tender, flavour-packed interior. It's a foolproof route to achieving the ultimate meal, guaranteed to impress with its balance of simplicity and sophistication.

Prep Time: 2 hours
Cook Time: 1 hour and 5 minutes
Servings: 2

Ingredients

(2) Beef New York Steak
(to taste) Course Salt
(to taste) Black Pepper
(8) Garlic Cloves
(2-4 tbs) High Smoke Point Oil (Avocado or Olive Oil)
(8 tbs) Unsalted Butter
(2) Shallots (Thinly sliced)
(2) Shallots (Thinly sliced)
(20-24 sprigs) Fresh Thyme

Directions

Video and original recipe by Chef Billy Parisi

Get the Sous Vide Ready: Crank up your sous vide water bath to a cozy 100°F (38°C) – think warm spring day.

Season Like a Pro: Don’t be shy with that coarse salt and cracked pepper. Give your steak a good rub-down on both sides like it's getting ready for a spa day.

Bag It Up: Toss the steak into a vacuum seal or zip-top bag. Oh, and don’t forget to invite the fresh thyme and garlic cloves to the party.

Seal the Deal: Using a vacuum sealer? Great. Opting for the zip-top and water displacement method instead? Just as cool. Remember, if you’re going the zip-top route, make sure to push all that air out by submerging it in water before sealing it tight.

Bath Time: Pop the bag into the preheated water bath. Now, it’s time to chill for 1-2 hours while the magic happens.

Sear to Perfection: After the sous vide session, pat your steak dry. Then, fire up a cast iron skillet or carbon steel pan until it’s sizzling. Add a bit of oil and sear each side of that steak, including a brief encounter with the fat cap, to get that golden crust we all love.

Butter Basting: Lower the heat a tad and give your steak a luxurious butter bath, complete with garlic, shallot, and thyme for that final touch of flavour.

Rest and Relaxation: when you're done cooking, Pull the steak off the heat and give it a few minutes to rest before serving. Pat yourself on the back – you’ve just made a masterpiece.

Note

This cooking method requires a minimum thickness of 1 inch. If your steak is thinner, you may need to reduce the cooking time. Also, make sure to use a thermometer to ensure that the water bath maintains a consistent temperature.

Original recipe by Chef Billy Parisi