Sous Vide New York Strip Steak recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Sous Vide New York Strip Steak

Serves 4

A perfectly cooked steak with maximum flavor and tenderness is easy with this Sous Vide New York Strip recipe. Basting with rosemary-garlic butter while searing adds a perfect touch to the steaks.

Ingredients:

  • 4 (12-ounce) Certified Angus Beef ® strip steaks
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 2 sprigs rosemary, about 4-inches long
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon canola oil
  • 1 tablespoon butter

Instructions:

  1. Setup immersion circulator according to manufacturer’s instructions to accommodate 4 steaks; preheat water to 131°F (55°C).
  2. Season strip steaks evenly with salt and pepper. Align steaks in vacuum seal bag with a sprig of rosemary centered on each side; seal bag(s).
  3. Circulate steaks in water bath for 90 minutes. Remove from vacuum bag and pat dry with paper towels, reserving rosemary.
  4. Heat cast iron skillet on stovetop over medium-high heat. Add oil and sear steaks on the fat edge for 1 minute, lay on one side and sear 1-2 minutes (or until steak develops a crusty sear). Add butter, garlic and rosemary to pan and flip steaks. Using a spoon, continually baste steaks with melted butter, garlic and herb, searing another 1-2 minutes.
  5. Remove from heat and rest steaks at least 5 minutes before slicing. Serve topped with melted butter, garlic and crispy rosemary.

Sous Vide

Follow @CertAngusBeef