Turn your home into a fancy steakhouse with this easy-to-follow recipe for Sous Vide Steak!
What if you never had to worry about overcooking a beautiful New York strip steak again? There’s nothing worse than taking an exquisite cut of meat and turning it into shoe leather. How do I know? It happened to me! Ever since I started cooking steak sous vide, though, I’m happy to say overcooking is a thing of the past. Sous vide is a cooking method where food is vacuum-sealed and cooked in a temperature-controlled water bath, ensuring perfect doneness every time.
Whether you like your steak juicy rare or prefer it a bit more well done, sous vide cooking ensures you’ll get the exact temperature you want every time, with foolproof precision! There’s a reason why many steakhouses and fancy restaurants use sous vide as their desired cooking method—since the steak cooks evenly in the water bath, there’s no need to flip or monitor it constantly. All it takes after that is a quick sear on each side, and they present their diners with culinary perfection.
Now, with at-home sous vide tools, you can create that same restaurant-quality meal in your kitchen—any dinner can turn into a special occasion without any fuss! You can also use this method for other cuts of beef, including T-bones, brisket, rib eye, and porterhouse. While thinner cuts like skirt steak can be cooked sous vide, they often shine best with just a quick sear on the grill.
Is Sous Vide Steak Healthy?
Steak provides abundant protein and B vitamins, and sous vide locks in nutrients that can sometimes be lost through other cooking methods, giving you maximum flavor AND nutrition. This recipe is naturally gluten-free and can be made dairy-free using plant-based butter as an alternative to dairy butter. Simply add a healthy vegetable side dish or two for a complete and nutritious meal!
How Do You Cook Sous Vide Steak?
If you are new to this style of cooking, you’ll need to get a sous vide machine. Some models attach to pots you already have, and others are self-contained units (fill these with water and follow the instructions on the unit). For the models that attach to your pots, fill the pot with water, attach the sous vide, and set the temperature as directed. The water will gradually reach the perfect temperature, ensuring your food cooks precisely and evenly every time.
Love this sous vide steak? You’ll want to try Sous Vide Brisket or Sous Vide Pork Tenderloin—both turn out unbelievably tender and delicious! Although often reserved for special occasions, brisket and pork tenderloin are so effortless to prepare this way that you’ll probably find yourself craving them more often.
How do I store leftovers?
Once your steak cools, store it in an airtight container in the refrigerator and consume it within 4 days. You can also slice and tightly wrap your steak in plastic freezer wrap, place that in a freezer bag or appropriate container, and freeze it for up to 3 months. Frozen steak can be thawed overnight in the fridge or reheated from frozen.
Serving Suggestions
Since steak and potatoes are a natural combination, especially at the finest steakhouses, some recipes to consider serving are Delicious Roasted Red Potatoes, Air-Fryer Fingerling Potatoes, and Au Gratin Potatoes. Try these Instant Pot Sweet Potatoes for a delicious change of pace.
To complete the meal, add a vibrant green vegetable, such as Easy, Cheesy Baked Asparagus, Roasted Brussels Sprouts With Mushrooms, or Sautéed Broccolini. Finally, forget the bottle and make a batch of this homemade Steak Sauce, which is better than anything you can buy at the store. It’s so good that you’ll find plenty of uses for it!
Ingredients
- 2 New York strip steaks 1 pound each
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 sprigs fresh thyme
- 2 tablespoons unsalted butter
- Olive oil as needed
Instructions
- Set up your sous vide in a large pot filled with water. Preheat to 130°F for medium rare.
- Season each steak with salt and pepper, and place each steak in individual vacuum seal bags with two sprigs of thyme and a tablespoon of butter. Seal bags tightly.
- Submerge the bags in the water bath and cook for 2 hours.
- Remove steaks from bags and pat dry. Heat a skillet with olive oil over medium-high heat. Sear steaks for about 1 minute per side. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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