Sous Vide NY Strip Steak au Poivre with Creamy Pink Peppercorn Sauce
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Sous Vide NY Strip Steak au Poivre with Creamy Pink Peppercorn Sauce
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Anyone can whip up this perfectly cooked sous vide New York Strip Steak at home, seared on the stove and served with a creamy pink peppercorn sauce.
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Ingredients
For the Steak
- 2 (12 ounce) New York Strip Steaks 1.5-2 inches thick
- kosher salt to taste
- 2 tsp black peppercorns crushed
- 2 tsp pink peppercorns crushed
- 2 tbsp butter salted or unsalted
- 4 prigs fresh thyme
- 1 tbsp vegetable oil or other high heat oil
For the Creamy Peppercorn Sauce
- 2 tbsp butter salted or unsalted
- 1 tbsp pink peppercorns crushed; or use 1/2 tbsp crushed black peppercorns
- 1 shallot minced
- 2 tsp garlic minced
- 2 tsp fresh thyme leaves
- 1/4 cup whiskey or brandy; for deglazing
- 1/2 cup beef stock
- 1/2 tsp Dijon mustard
- 2 tsp balsamic vinegar
- 1/4 cup heavy cream
- 1 tbsp cold butter to finish
- kosher salt to taste
Instructions
Prepare the Steaks
- Season both sides of the steaks generously with kosher salt. Press the crushed black and pink peppercorns onto the steaks to form a crust.
- Place each steak into a vacuum-seal bag or resealable freezer-safe bag. Add 1 tbsp butter and 2 sprigs of thyme to each bag.
- Vacuum-seal the bags or use the water displacement method for resealable bags.
Sous Vide the Steaks
- Preheat the sous vide water bath to 129°F (53°C) for medium-rare. (Adjust to 135°F for medium or 125°F for rare.)
- Submerge the bags in the water bath and cook for at least 90 minutes, up to 4 hours.
Sear the Steaks
- Remove the steaks from the bags and pat completely dry with paper towels. Discard the thyme, but save any juices left in the bag for the sauce.
- Heat a cast iron skillet over medium high heat until very hot. Add 1 tbsp high heat oil and sear the steaks for 30–60 seconds per side until golden brown. Sear the edges as well for about 15-30 seconds until the fat is golden brown. Remove the steaks and let them rest.
Make the Pink Peppercorn Sauce
- Reduce the heat to medium and melt the butter in the same skillet. Add the crushed pink peppercorns and shallot; sauté until softened, about 1–2 minutes.
- Add in the garlic and thyme leaves, let sizzle for about a minute, until the garlic is very fragrant. Then turn off the heat.
- Add the whiskey to deglaze the pan, scraping up any browned bits. Let it simmer for 30 seconds to 1 minute to cook off most of the alcohol. Then turn the heat back on.
- Stir in the beef stock (and any juices in the sous vide bag), Dijon mustard, and balsamic vinegar. Simmer for 3–4 minutes, reducing slightly.
- Add the heavy cream and continue to simmer until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes.
- Whisk in 1 tbsp cold butter to finish the sauce. Season the peppercorn sauce with salt to taste.
Serve
- Slice the steaks against the grain.
- Spoon the pink peppercorn sauce generously over the steak and serve with your favorite sides, like creamy mashed potatoes, shoestring fries for steak frites, or roasted vegetables.
Equipments used:
Notes
- For the peppercorn crust, use a mortar and pestle or the bottom of a heavy pan to crush the peppercorns if you don't have something. Avoid grinding them too finely—a coarse texture is key for that bold flavor and satisfying crunch
- For the peppercorn crust, use a mortar and pestle or the bottom of a heavy pan to crush the peppercorns if you don't have something. Avoid grinding them too finely—a coarse texture is key for that bold flavor and satisfying crunch
- If you don’t cook with alcohol, can can deglaze the pan with beef stock or chicken broth.
- If you don’t cook with alcohol, can can deglaze the pan with beef stock or chicken broth.
- Can't use a vacuum sealer or sous vide bags? Use the water displacement method with a zip-top bag.
- Can't use a vacuum sealer or sous vide bags? Use the water displacement method with a zip-top bag.
Nutrition Information
Show Details
Serving
1 serving
Calories
277kcal
(14%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
186mg
(8%)
Potassium
210mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
790IU
(16%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 277kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 186mg | 8% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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