Sous Vide New York Strip Steak

 This method makes your steaks so tender.  I cooked mine medium rare, but I'll add the temp for a rare-to medium well.  If you are cooking some medium well and some rare, cook the medium well first.  Then add a bag of ice (do not add the ice directly to the water) to bring the temp down to the temp you need it for the next steak.  Remove the bag of ice and add the next steak and cook as directed. 

SOUS VIDE NEW YORK STRIP STEAK

(serves 2)

Ingredients:

*2 (12 ounce) New York Strip Steaks

*1 teaspoon kosher salt

*1 teaspoon black pepper

*2 sprigs fresh rosemary

*1 tablespoon butter (only if using a cast iron pan to sear the steaks)

Directions:

~Preheat sous vide bath to 131 degrees.

~Season both sides of  steak with 1/4 teaspoon salt (1/2 teaspoon per steak).

~Season both sides of steak with 1/4 teaspoon pepper (1/2 teaspoon steak).

~Add mixture in a single layer in a vacuum-seal bag.

~Add a sprig of rosemary on top of each steak.

~Vacuum seal bag and place in water bath for 90 minutes for medium rare (rare, medium & medium rare temp & time are listed below).

~Remove for vacuum bag and pat dry with paper towels.

~Heat up Grill to medium-high  or heat up a  cast iron skillet over high heat (if using a cast iron pan, add a tablespoon of butter once pan is hot).

~Add steaks and sear for 1-2 minutes each side.

~Remove from heat and allow to sit for about 5 minutes before cutting.

Sous Vide Steak Donenes Chart

Rare: 120 degrees for 45 minutes to 2 hours

Medium Rare: 139 degrees for 45 minutes to 3 hours

Medium: 135 degrees for 45 minutes to 2 hours

Medium Well: 145 degrees for 45 minutes to 3 hours