Sous Vide New York Strip Steak
05.24.2023 Beef, Gourmet
This Sous Vide New York Strip Steak recipe gives you perfect results each and every time. It’s no wonder chefs worldwide use this proven method to cook their steaks and seafood. Finished with a sear, this mouth-watering tender steak is remarkable.
- 2 10 – 12 ounce New York Strip Steak
- 1 tsp Kosher salt or to taste
- ½ tsp Pepper Freshly ground – or to taste
- 2 tbsp ghee
Place the Anova Sous Vide Precision Cooker in your stock pot, fill it with water, and set it to 130ºF (54.4ºC).
Generously season the steak with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
Heat the ghee in a carbon steel or cast iron skillet over high heat on the grill or stove. When the fat is shimmering, add the steak and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.
- Adjust the cooking temperature to make steaks that are made to your preference. The Anova precision cooker comes with a cookbook and guide that are ideal for getting you started!
You can also sear the steak on a cooking steel or searing station on the grill.