Sous Vide Steak Recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr 5 mins
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Servings
2
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Calories
1209 kcal
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Course
Main Course
Sous Vide Steak Recipe
Description
Sous Vide Steak Recipe involves patting dry and seasoning New York Strip steaks with coarse salt, then refrigerating them uncovered to enhance seasoning penetration. The steak is vacuum-sealed with fresh thyme sprigs and garlic cloves, then submerged in a water bath held at 100°F. Cooking times range from 1 to 2 hours depending on thickness, allowing even heat to tenderize the meat without overcooking.
After gradual cooking, the steak is removed and optionally seared in a hot pan to create a crisp, browned crust via the Maillard reaction, enhancing flavor and texture contrast. Seasoning with freshly ground black pepper is applied before sealing. This technique yields a juicy center with a tender texture.
The steak is best served immediately to enjoy its optimal quality. Storage in the refrigerator is possible for up to three days but freezing is not recommended. Reheating should be done carefully with a quick sear to avoid overcooking. Adjust cooking time slightly for different steak weights. Cast iron or carbon steel pans are preferred for searing due to heat retention.
Proper hygiene and temperature control are important to prevent bacterial growth during sous vide. This method can also gently reheat foods without drying them out.
Ingredients
- 2 pound New York Strip Steaks
- 8 garlic cloves
- 20 thyme sprigs, fresh
- 1 tablespoon olive oil
- 1 shallot peeled
- 4 tablespoons butter unsalted
- salt coarse salt and fresh ground, to taste
- black pepper coarse salt and fresh ground, to taste
Instructions
- Start by patting dry the steak on all sides with a paper towel.
- Next, season the steak on all sides as you would before cooking it with coarse salt.
- Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.
- When you’re ready to prepare it, add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water.
- Preheat the wand to 100°.
- Remove the steak from the refrigerator and season it on both sides with freshly ground black pepper.
- Add your steak to a large vacuum seal bag along with 3 to 4 sprigs of fresh thyme and 4 garlic cloves.
- Seal the vacuum bag until compressed and airtight. Please see my video on how to use a plain plastic zip bag to achieve a very similar process.
- Submerge the steak in the sealed bag into the container or pot and cook at 100° for 1 to 2 hours.
- Remove the bag from the water and then remove the steak from the bag.
- It will have been sitting in its own rendered juice and fat for a few hours so to ensure it gets a good brown crust, pat it dry on all sides with a paper towel.
- Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute
- Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak, which is known as a Maillard crust.
- Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Add the garlic, shallots, thyme, and butter to the pan with the steak.
- Baste the steak for 2 minutes to help brown and flavor the steak more. Let the steak rest for 3 to 4 minutes.
- Slice the steak and serve it as is or with some Maître D’ Butter.
Notes
- This steak is best eaten immediately after cooking to enjoy optimal tenderness and flavor.
- Store cooked steak covered in the refrigerator for up to 3 days; freezing is not advised.
- For reheating, re-sear gently in a hot pan with a smoke-point oil until warmed through.
- Adjust sous vide time by about one minute per side for smaller steaks to ensure doneness.
- Use cast iron or carbon steel pans for the best results when searing the steak.
- Season steaks with salt and pepper appropriately; prolonged seasoning beyond 24 hours may cause dryness.
- Ensure food safety by limiting cooking time in the danger zone between 40°F and 140°F to under 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1209 kcal
% Daily Value*
| Calories | 1209kcal | 60% |
| Carbohydrates | 7g | 2% |
| Protein | 95g | 190% |
| Fat | 87g | 134% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 393mg | 131% |
| Sodium | 241mg | 10% |
| Potassium | 1543mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 171mg | 17% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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