Ingredients

The following ingredients have 4 Servings
  • 2 1/2-lb. New York strip steaks*
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon coarse black pepper
  • 2 herb sprigs (rosemary, thyme, or oregano)
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil

Instruction

  • First, prepare sous vide water bath by filling a large pot with water. The pot needs to be large enough to hold your steak and the water needs to be deep enough to hit the water line on your sous vide. Next, place your sous vide into the water bath and set the temperature to 130ºF (this is for medium-rare steak).
  • Next, generously salt and pepper both sides of the steak and place steak into a medium-sized Stasher bag or Food Saver bag. Each steak should be placed in its own bag, so if you’re cooking 4 steaks, use 4 bags.
  • Next, add around 1 tablespoon of butter on top of each steak and a sprig of herb.
  • Remove air from all of the bags and seal. If you’re using a Stasher bag, try your best to remove as much air as you can.
  • Place steak into water bath and cook at 130ºF for 2-4 hours*.
  • Remove the steak from the water bath and place steak on a plate.
  • Now it’s time to sear the steak for that amazing texture. Heat a cast iron skillet over medium-high heat. When pan is hot, add the olive oil.*
  • When olive oil is fragrant, place steak in the pan. Sear for 1 minute per side and immediately remove from heat.
  • Serve with chimichurri or a delicious vegetable side.