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Sous Vide New York Strip Steak

4

175 min

Sous Vide New York Strip Steak

Sous Vide New York Strip Steak Photo 1

Category

Tea Recipes

Time

175 min

Serving

2 persons

Calories

638

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
The real advantage to this sous vide steak technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Ingredients

  • New York strip steaks: 2 piece (12 ounce)
  • salt and freshly ground black pepper: (to taste)
  • vegetable oil: 2 tsp (divided)
  • butter: 2 Tbsp (divided, cold)
  • clamshell mushrooms, bottoms trimmed and any bunches separated: 1 cup
  • clove garlic: 1 piece (crushed)
  • water: 2 Tbsp
  • balsamic vinegar: 0.5 tsp

Metric Conversion

Stages of cooking

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Sous Vide New York Strip Steak Photo 8 7
  1. Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
    Sous Vide New York Strip Steak Photo 2
  2. Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
    Sous Vide New York Strip Steak Photo 3
  3. Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature.
    Sous Vide New York Strip Steak Photo 4
  4. While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside.
    Sous Vide New York Strip Steak Photo 5
  5. Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
    Sous Vide New York Strip Steak Photo 6
  6. Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat.
    Sous Vide New York Strip Steak Photo 7
  7. Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
    Sous Vide New York Strip Steak Photo 8

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