Introduction
Indulge in the sophisticated flavors of perfectly cooked New York strip or ribeye steaks with this sous vide recipe. This method ensures tender, juicy meat every time, complemented by aromatic herbs and a beautiful sear. Whether you are entertaining guests or enjoying a quiet dinner at home, this dish is sure to impress.
Ingredients
2 New York strip or ribeye steaks
Salt and pepper
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
2 servings
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 on 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. Use a vacuum sealer to remove air from the bag.
4. Submerge the sealed bags into the water bath, ensuring they are fully submerged. 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. Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic.
Notes
If a vacuum sealer is unavailable, use the water displacement method: submerge the bag in water until the air is expelled, then seal it manually.
To properly heat the cast iron skillet, place it on a stovetop burner set to medium-low. Allow it to warm gradually for 5-10 minutes. Test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready.
Detailed Directions and Instructions
Step 1: Prepare the Steaks
Pat the steaks dry with a paper towel and allow them to reach room temperature. This will ensure even cooking.
Step 2: Set Up the Sous Vide
Fill a large stock pot with water, making sure it reaches the water line on the sous vide device. Attach the sous vide cooker to the pot’s rim and set it to 130°F for medium-rare doneness.
Step 3: Season and Seal the Steaks
Generously season both sides of 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. Use a vacuum sealer to remove air from the bag, ensuring a tight seal.
Step 4: Sous Vide Cooking
Submerge the sealed bags into the water bath, making sure they are fully submerged. Cook the steaks for 2 hours.
Step 5: Remove and Dry the Steaks
After cooking, carefully 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 to remove excess moisture.
Step 6: Heat the Skillet
Heat a cast iron skillet over medium-high heat. Add the avocado oil and heat until the skillet is very hot.
Step 7: Sear the Steaks
Once the skillet is ready, place the steaks in the pan and sear each side for 1 minute, allowing a charred exterior to develop.
Step 8: Add Butter and Garlic
Transfer the seared steaks to a plate or cutting board. Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic for added flavor.
Notes
Use of Vacuum Sealer
If a vacuum sealer is unavailable, you can use the water displacement method: submerge the bag in water until the air is expelled, then seal it manually to prevent water from entering.
Heating the Cast Iron Skillet
To properly heat the cast iron skillet, place it on a stovetop burner set to medium-low. Allow it to warm gradually for 5-10 minutes. Test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready for searing the steaks.
Cook techniques
Drying the Steaks
Patting the steaks dry with a paper towel removes excess moisture, which helps achieve a better sear when cooking.
Room Temperature Steaks
Allowing the steaks to reach room temperature ensures even cooking throughout the meat.
Sous Vide Cooking
Using a sous vide cooker allows for precise temperature control, resulting in perfectly cooked steaks with consistent doneness.
Vacuum Sealing
Vacuum sealing the steaks with herbs prevents air exposure, enhancing flavor while retaining moisture during cooking.
Searing Technique
Searing the steaks in a hot cast iron skillet creates a delicious charred exterior, providing texture and flavor to the meat.
Adding Butter and Garlic
Topping the steaks with butter and minced garlic after cooking enhances the richness and adds aromatic flavor.
Water Displacement Method
If you lack a vacuum sealer, the water displacement method can be used to effectively remove air from the bag, keeping the flavors intact.
FAQ
What is the best doneness for a New York strip or ribeye steak?
For a tender and juicy steak, medium-rare (130°F) is often recommended.
Can I use other herbs instead of rosemary and thyme?
Yes, feel free to experiment with other herbs such as oregano, basil, or parsley to suit your preferences.
How can I tell when the steak is properly seared?
The steak should develop a rich brown crust within about 1 minute on each side in a hot skillet.
What if I don’t have a cast iron skillet?
You can use any heavy skillet, but cast iron retains heat better for a more effective sear.
How do I store leftover cooked steak?
Wrap the leftover steak tightly in plastic wrap or aluminum foil, or store in an airtight container in the refrigerator for up to 3 days.
Can I reheat sous vide steak?
Yes, reheat it gently in warm water or a low oven to maintain tenderness.
Conclusion
The sous vide cooking method ensures your steaks are perfectly cooked to medium-rare with enhanced flavor from the herbs and garlic. The final sear adds a delightful char that elevates the overall experience. Enjoy your deliciously prepared steak!
More recipes suggestions and combination
Herb Garlic Roasted Chicken
Use similar herbs like rosemary and thyme to roast a whole chicken seasoned with garlic and butter. It creates a savory dish perfect for family gatherings.
Grilled Vegetable Medley
Toss seasonal vegetables like zucchini, bell peppers, and asparagus in avocado oil, garlic, and a sprinkle of thyme before grilling for a vibrant side dish.
Steak Salad with Avocado Dressing
Slice leftover steak and serve over mixed greens, topped with avocado, cherry tomatoes, and a dressing made from blended avocado and herbs for a refreshing meal.
Beef Stroganoff
Combine leftover steak with mushrooms, garlic, and creamy sauce, served over egg noodles for a comforting dish that highlights the steak’s flavor.
Rosemary Garlic Mashed Potatoes
Make creamy mashed potatoes infused with roasted garlic and fresh rosemary, perfect as a side for steaks or any meat dish.
