If you have been trying to cook perfect steaks at home and are frustrated by the inconsistent results, sous vide strip steaks are the perfect solution. The sous vide cooking method gives you medium-rare steaks all the way through, and a quick finish in a hot skillet gives you the perfect sear and caramelized crust.
Whether you are looking to take the stress out of a weeknight meal, or trying to impress at a special occasion, this Sous Vide Strip Steak recipe won’t let you down.
Serve with a simple side salad, balsamic glazed carrots, and bread machine focaccia bread, and be prepared for happy smiles at your dinner table!
Ingredients
- NY Strips: This recipe will work with your favorite cut of steak - ribeye or filet would also be great.
- Sea Salt: Kosher salt is also a good option.
- Black Pepper: Freshly ground is best, but preground works too.
- Avocado Oil: Ideal for searing due to its high smoke point.
- Butter: You can use either salted or unsalted.
- Fresh Rosemary: Use your favorite fresh herbs. Fresh thyme is particularly nice here as well.
Tips and Tricks
- If you plan ahead, season the steaks 24 hours in advance to allow the salt to penetrate the muscle fibers. This will result in a more flavorful and juicy steak.
- Don't skip the rest after sous vide cooking - this allows juices to redistribute, keeping the meat juicy.
- Pat the steak completely dry before searing to achieve a perfect crust.
- You can sous vide earlier in the day if you are entertaining, but you want to serve immediately after searing for the best texture and flavor experience.
Tools
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- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
More Steak Recipes to Try
- Discover the sizzling flavors of Blackstone Steak, a warm-weather favorite.
- Dive into the savory world of Hibachi Steak, where tender beef meets vibrant vegetables in a quick, flavorful stir-fry.
- Hanger Steak is an often-overlooked cut that delivers a juicy and hearty meal.
- Picanha Steak is a Brazilian favorite known for its succulent texture.
Sous Vide Strip Steak
If you have been trying to cook perfect steaks at home and are frustrated by the inconsistent results, sous vide strip steaks are the perfect solution. The sous vide cooking method gives you medium-rare steaks all the way through, and a quick finish in a hot skillet gives you the perfect sear and caramelized crust.
Servings: 6
Calories: 497kcal
Ingredients
- 2 pounds strip steak
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup avocado oil divided
- 3 tablespoons butter
- 2 sprigs fresh rosemary
Instructions
- Preheat the water bath to 130°F for medium rare or 140°F for medium.
- Season the steaks with salt and pepper and place them in a vacuum sealer bag or a heavy-duty gallon freezer bag.
- Add ¼ cup of the avocado oil. Vacuum seal the bag or seal it using the water displacement method.
- Cook for 1 ½ to 2 hours. Remove the steaks from the bag and transfer them to a paper towel-lined plate. Rest for 10 minutes.
- Pat dry.
- Heat the remaining oil in a large cast iron skillet to medium-high heat. Add the steaks, and cook for 30 seconds per side.
- Slide the steaks to the back of the skillet and add the butter. When the butter melts, add the rosemary on top of the butter.
- Hold the skillet handle, tilt the skillet so the butter pools near the handle, and use a metal spoon to baste the steaks.
- Continue to baste the steaks, flipping every 30 seconds, for about 3 minutes until they are golden brown.
- Serve the steaks with any remaining butter drizzled on top.
Nutrition
Calories: 497kcal | Carbohydrates: 0.3g | Protein: 31g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 1287mg | Potassium: 482mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg
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