Introduction
Sous vide cooking has taken the culinary world by storm, offering a foolproof method to achieve perfectly cooked steaks. Using a controlled water bath, this technique ensures that your New York strip or ribeye steaks are tender, juicy, and bursting with flavor. In this recipe, we’ll guide you through the steps to create a restaurant-quality steak at home, with the addition of aromatic herbs and garlic for that extra touch.
Detailed Ingredients with measures
– 2 New York strip or ribeye steaks
– Salt and pepper to taste
– 4 sprigs of rosemary, divided
– 4 sprigs of thyme, divided
– 3 tablespoons avocado oil
– 2 cloves garlic, minced
– 2 tablespoons butter
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Yield
Serves 2
Instructions
1. Pat the steaks dry with a paper towel and allow them to reach room temperature.
2. Fill a large stock pot with water, ensuring it reaches the water line of the sous vide device. Attach the sous vide cooker to the pot’s rim and set it to 130°F for medium-rare doneness.
3. Generously season the steaks with salt and pepper. Place each steak into a food saver bag along with 2 sprigs of rosemary and 2 sprigs of thyme. If using a vacuum sealer, remove the air from the bag. For silicone bags, manually press out the air before sealing.
4. Submerge the sealed bags fully into the water bath. Cook the steaks for 2 hours.
5. After cooking, remove the bags from the water bath. Take the steaks out of the bags and place them on a cutting board or sheet pan. Pat them dry with a paper towel.
6. Heat a cast iron skillet over medium-high heat. Add the avocado oil. Once the skillet is very hot, place the steaks in the pan and sear each side for 1 minute to develop a charred exterior.
7. Transfer the seared steaks to a plate or cutting board.
8. Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic.
Notes
– Avoid leaving the steak in the sous vide for more than 4 hours to prevent an undesirable texture.
– Properly heat the cast iron skillet by placing it on medium-low heat and allowing it to warm gradually. After 5-10 minutes, test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready.
– Let the steak rest for a couple of minutes after the final sear to redistribute the juices, ensuring each bite is tender and juicy.
Steak Temperatures
– Rare: 120°F to 128°F
– Medium-rare: 129°F to 134°F
– Medium: 135°F to 144°F
– Medium-well: 145°F to 155°F
– Well-done: 156°F and up
Detailed Directions and Instructions
Prepare the Steaks
Pat the steaks dry with a paper towel and allow them to reach room temperature.
Set Up the Sous Vide
Fill a large stock pot with water, ensuring it reaches the water line of the sous vide device. Attach the sous vide cooker to the pot’s rim and set it to 130°F for medium-rare doneness.
Season and Seal the Steaks
Generously season the steaks with salt and pepper. Place each steak into a food saver bag along with 2 sprigs of rosemary and 2 sprigs of thyme. If using a vacuum sealer, remove the air from the bag. For silicone bags, manually press out the air before sealing.
Cook the Steaks
Submerge the sealed bags fully into the water bath. Cook the steaks for 2 hours.
Remove and Dry the Steaks
After cooking, remove the bags from the water bath. Take the steaks out of the bags and place them on a cutting board or sheet pan. Pat them dry with a paper towel.
Sear the Steaks
Heat a cast iron skillet over medium-high heat. Add the avocado oil. Once the skillet is very hot, place the steaks in the pan and sear each side for 1 minute to develop a charred exterior.
Transfer and Top the Steaks
Transfer the seared steaks to a plate or cutting board. Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic.
Notes
Cooking Time
Avoid leaving the steak in the sous vide for more than 4 hours to prevent an undesirable texture.
Heating the Skillet
Properly heat the cast iron skillet by placing it on medium-low heat and allowing it to warm gradually. After 5-10 minutes, test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready.
Resting the Steaks
Let the steak rest for a couple of minutes after the final sear to redistribute the juices, ensuring each bite is tender and juicy.
Steak Temperatures
Rare
120°F to 128°F
Medium-rare
129°F to 134°F
Medium
135°F to 144°F
Medium-well
145°F to 155°F
Well-done
156°F and up
Cook techniques
Preparation
Pat the steaks dry with a paper towel to improve the searing process. Allow them to reach room temperature for even cooking.
Sous Vide Cooking
Fill a large stock pot with water and attach the sous vide cooker, setting it to the desired temperature (130°F for medium-rare). Season the steaks, place them in food saver bags with herbs, and cook for 2 hours.
Searing
Heat a cast iron skillet over medium-high heat with avocado oil. Once hot, sear the steaks for 1 minute on each side to achieve a charred exterior.
Finishing Touches
After searing, top the steaks with butter and minced garlic for added flavor.
Resting
Allow the steaks to rest for a couple of minutes post-cooking to ensure juices redistribute, enhancing tenderness.
FAQ
What is the ideal temperature for medium-rare steak?
Medium-rare steak is ideally cooked at 130°F to 134°F.
Can I leave the steak in sous vide longer than 2 hours?
Avoid cooking the steak in sous vide for more than 4 hours to prevent an undesirable texture.
How do I know if my cast iron skillet is ready for searing?
Test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready.
Why should I let the steak rest after cooking?
Resting allows the juices to redistribute, ensuring a tender and juicy steak for each bite.
What kind of oil is best for searing steak?
Avocado oil is ideal due to its high smoke point, making it suitable for high-heat cooking.
Conclusion
The sous vide technique yields perfectly cooked New York strip or ribeye steaks that are both tender and flavorful. By infusing the meat with fresh herbs and finishing with a quick sear in a cast iron skillet, you create a deliciously charred crust while retaining juiciness within. This method guarantees a remarkable steak experience, whether for a special occasion or a regular dinner.
Herb-Crusted Lamb Chops
Use the same herb and garlic technique with lamb chops for a savory alternative. Sear the chops to achieve a golden crust, making for a perfect shareable dish.
Garlic Butter Shrimp
Create a simple yet delightful dish by sautéing shrimp with butter, minced garlic, and thyme. Serve over pasta or with crusty bread for a quick meal.
Steak Salad
Utilize leftover steak by slicing it thinly and tossing it over mixed greens, cherry tomatoes, and your favorite vinaigrette. The beef adds substance and flavor to this fresh dish.
Roasted Vegetables
Roast seasonal vegetables like carrots, zucchini, and bell peppers tossed in avocado oil and herbs for a colorful side that pairs wonderfully with steak.
Campfire Foil Packets
For a fun outdoor meal, prepare steak and vegetable foil packets with your chosen herbs. Cook over the campfire for a smoky flavor infusion that enhances the dish.
Mushroom Risotto
Incorporate risotto cooked with garlic, mushrooms, and fresh herbs as a side. The creamy texture complements the rich flavors of the steak beautifully.
Steak Tacos
Slice leftover steak thinly and serve in corn tortillas with avocado, cilantro, and a squeeze of lime for a delicious twist on taco night.
