Sous-Vide New York Strip Steak
Sous-vide is one of my most favorite cooking methods as of recently, and it gives you that incredible steak house quality meat every time. There are quite a few different companies dedicated to sous-vide cooking that have made it very easily accessible to home chefs. During a Black Friday deal last year, I went ahead and purchased a Joule at home sous-vide machine and it has been one of the most used kitchen appliances I own. Below, I am going to give you my go to SV recipe, the classic NY Strip Steak. Please enjoy, and send me photos of how yours came out!
One 12-14 oz. NY Strip Steak (1.5" thick)
Salt & Pepper
Extra Virgin Olive Oil
1 Garlic Clove
First things first, you want to prepare your water bath. A large spaghetti pot will work great, however, if you have a large plastic tub, that works as well. Be sure to put a rag or heat trivet underneath the pot or tub to protect whatever surface you are going to be cooking on.
Insert your sous-vide machine, I am using the Joule, and turn it on to 130° and let the water preheat. Now, we have to seal your steaks in a heat and water-proof bag. If you don't have something like a FoodSaver machine, you can use a heavy duty ziplock bags, preferably the one gallon size.
If you are using a FoodSaver bag, place steak into bag, and drizzle with extra virgin olive oil, salt, pepper, and fresh rosemary (I use 1 or 2 sprigs), then proceed to seal the bag using the "wet" setting on your machine. If you are using a ziplock bag, season the same as describe above, and what you are going to do is once the water is heated, slowly lower your ziplock bag into the water, and allow the water to naturally push out all the air. Then all you have to do is use a binder clip (or something similar) and clip it to the side of the pot or tub to keep the top half from becoming submerged.
Cook steak at 130° for 2 hours. This is going to end up giving you a nice rare to medium rare steak. Once steak is done, remove from water bath and let sit for 10 minutes. Cut open bag, and remove steak and discard bag. Before you sear the steak, you want to make sure you thoroughly pat the steak dry.
Heat up a cast iron or stainless steel pan, with a very little amount of olive oil, and wait until you just about see smoke. Gently lay your dry steak into the pan and let each side sear on medium-high heat for 2-3 minutes, or until golden brown. Once you turn the steak the first time, you want to add in 1 tablespoon of butter and your garlic clove. Turn off the heat and baste the steak with the melted butter.
Remove steak from pan, and let rest on cutting board for a minimum of 10 minutes.
Slice, and enjoy! Always nice to garnish with a light sprinkling of garnishing salt, like a coarse rock salt.