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sliced new york strip steak on a white plate with a gold fork
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Sous Vide Steak

The sous vide method ensures a perfectly cooked steak every time, with precise temperature control for even doneness, resulting in a beautifully browned crust and a consistently pink, juicy, medium-rare interior.
Prep Time20 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 25 minutes
Course: Dinner
Cuisine: American
Servings: 2 servings
Author: Krista Teigan

Equipment

  • 1 Sous Vide (Immersion Circulator)
  • 1 Stock Pot
  • Vacuum sealer
  • Food Saver Bags

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

Instructions

  • Pat the steak dry with a paper towel and bring it to room temperature.
    2 New York strip or ribeye steaks
    ingredients laid out: two raw new york strip steaks, fresh thyme and rosemary sprigs, minced garlic cloves, avocado oil, butter
  • Prep the water bath by filling a large stock pot with enough water to hit the water line on the sous vide device. Secure the sous vide cooker to the outer rim of the pot and set the device to 130 (for medium rare). See notes for cooking temperatures.
    large stock pot filled with water with sous vide machine attached
  • Season the steaks liberally with salt and pepper. Place the steaks, 2 sprigs of rosemary, and 2 sprigs of thyme in the food saver bag or stasher bag. If using a food saver bag, use a vacuum sealer to remove the air from the bag. For a silicone bag, use your hands to press out the air from the bag before manually sealing.
    Salt and pepper, 4 sprigs of rosemary, 4 sprigs of thyme
    2 new york strip steaks in vacuum sealed bags with rosemary sprigs
  • Place the bags into the water bath, ensuring they’re fully submerged. Let the steak cook for 2 hours.
    2 vacuum packed new york steak strips submerged in water with sous vide machine
  • Remove the bag(s) from the water bath. Remove the steaks from the bag, and transfer to a cutting board or sheet pan. Pat them dry again with a paper towel.
    2 sous vide new york steak strips being pat down with paper towel
  • Heat a cast iron skillet on the stove over medium high heat. Add in the avocado oil. When the skillet is very hot, place the steaks in the pan, and sear them for 1 minute per side to create a charred exterior.
    3 tablespoons avocado oil
    two new york steak strips being browned in a cast iron pan
  • Transfer the steak to a plate or cutting board.
  • Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic.
    2 tablespoons butter, 2 cloves garlic
    new york strip steak topped with butter on a plate wirh a baked potato and mixed greens

Video

Notes

  • If you don’t have a vacuum sealer, that’s okay! You can remove air from the bag by using the water displacement method: submerge the bag in water until the air is squeezed out, then seal it. 
  • Properly heat the cast iron. Start by placing the cast iron on a stovetop burner and setting the heat to medium-low. Allow the skillet to warm up gradually, as cast iron heats slowly but retains heat well. This slow heating helps prevent hot spots and ensures even cooking. After 5-10 minutes, depending on your stovetop, test the skillet's heat by adding a few drops of water. If they sizzle and evaporate immediately, the skillet is ready.

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 2g | Protein: 47g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 211mg | Sodium: 1283mg | Potassium: 737mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg