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.
