Sous Vide New York Strip: Unlocking the Best Flavor and Texture
Delve into the world of precision cooking with this Sous Vide New York Strip recipe. Perfectly cooked steak with edge-to-edge tenderness and a rich, flavorful crust, ensuring every bite is a delightful culinary experience.
Ingredients
Scale
- 2 lbs of New York strip steak
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Fresh herbs (rosemary and thyme)
- 2 tablespoons butter
Instructions
- Step 1 – Season the steak generously with salt and pepper.
- Step 2 – Place the steak, garlic, and fresh herbs in a vacuum-seal bag or use the water displacement method with a zip-top bag to seal.
- Step 3 – Set your sous vide machine to 129°F (54°C) for medium-rare and place the bagged steak in the water bath. Cook for 2 hours to ensure precise doneness.
- Step 4 – Heat olive oil in a skillet over high heat. Remove the steak from the bag, pat dry, and sear with butter, about 1 minute per side, to develop a golden-brown crust.
- Step 5 – Let the steak rest for a few minutes after searing. Slice against the grain and serve immediately, possibly with a butter baste from the pan.
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