Sous Vide New York Steaks
Perfectly cooked, melt in your mouth tender, flavorful steaks.
Equipment
- Cast iron skillet
- Sous Vide
- Gallon size Ziplock freezer bag
Ingredients
- New York steaks
- sprigs fresh Rosemary, 2 per steak
- Garlic cloves, smashed
- Bay leaves, 1 per steak
- Salt & pepper, to taste
- 2 tbsps Olive oil
- 1 tbsp Butter
Instructions
- Submerge Sous Vide cooker in a large pot of water and set temperature to 129°. While water is coming up to temperature, prepare steaks.
- Trim off any excess fat and gristle along the edges of the steaks and discard.
- Season steaks with salt and pepper.
- Preheat a cast iron skillet over high heat. When skillet is screaming hot add a tablespoon of olive oil.
- Sear steaks for 1 minute adding crushed garlic cloves to the pan.
- Turn steaks and sear for 1 minute on the other side.
- Remove steaks and garlic along with the pan juices to a plate and allow the meat to rest for several minutes.
- Place cooled steaks in a 1 gallon Ziplock freezer bag along with garlic cloves, rosemary, bay leaves and a tablespoon of olive oil.
- Seal bag and fully submerge bag in preheated water. Cook for 1 hour.
- Remove bag from water.
- Remove steaks from the bag and pat dry with a paper towel.
- Preheat a cast iron skillet over high heat. When skillet is screaming hot add a tablespoon of butter.
- Sear steaks for 1 minute spooning butter onto steaks as they sear.
- Turn steaks and sear on the other side for 1 minute, spooning butter onto steaks as they sear.
- Remove from heat and allow steaks to rest for 5 minutes before carving.