1 1/4poundNew York strip steakwe used two 10 ounce steaks
garlic saltto taste
black pepperto taste
2sprigsfresh rosemary
2Tablespoonsunsalted butter
Instructions
Fill sous vide water container and position the sous video cooker into place. Preheat sous vide cooker to 130 F.
Season both sides of the steaks with garlic salt and pepper.
Cut rosemary into 6-8 shorter sprigs and spread across the top of each steak (3-4 on each).
Cut butter into 4 pats. Place 2 pats on top of the rosemary on each steak.
Carefully place each steak into a vacuum seal bag and vacuum seal them shut.
Place bagged steak into sous vide cooker.TIP - if the bags float you didn’t seal the bag properly. Remove from the water and place in a new bag and seal.
Sous vide the steak for 2 hours.
Just before removing the bags from the cooker, preheat a skillet over medium-high heat with 1 tablespoon of olive oil.TIP - You want the oil to get nice and hot so when you add the steak it sears well without taking too long. You don’t want to continue cooking the steak.
Remove bags from the water and cut the bags open. Remove steak with tongs, discarding rosemary sprigs. Place steak into the hot skillet and sear both sides of the steak.
Notes
We prefer to sous vide our steak to medium rare at 130F. For rare steak aim for 120-125F and medium at 135-140F.
We recommend at least one and a half inch steaks, for the best tenderness. Thinner steaks tend to lose their moisture quickly, especially after being seared.
You can sous vide frozen steak though you will want to add an extra 30 minutes or so to the cooking time to allow the steak to thaw in the water bath.