Sous Vide New York Steak
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 4 (½-pound) New York strip steaks
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 (gallon) Ziploc bags
Procedure
If you have been to a fine-dining restaurant in the last 5 years or so, chances are you have most likely been served some form of protein cooked in a water bath, sous-vide style. The process of vacuum sealing the meat and cooking it in a precise, temperature-controlled water bath has revolutionized the way many restaurants operate.
Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.
Choose a pot large enough to hold your food, with plenty of room for the water to circulate. Attach your sous vide circulator to the side of the pot, and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.
Season the steaks lightly with 1 tablespoon of oil, salt and pepper. Place the steak into a Ziploc bag, so that the bottom of the steak is flat along the bottom of the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag and leave the steak to circulate in the water until the steak is medium-rare, about 40 minutes; medium, about 45 to 48 minutes; medium-well, about 48 to 55 minutes.
Remove the steak from the bag and pat-dry with paper-towels. Place a large, nonstick skillet on the stove over moderate-high heat, add the remaining oil. When the oil is shimmering, using tongs carefully add the steak and quickly sear on both sides until brown, about 1 minute per side.
To serve: Immediately transfer the steak to warmed dinner plates and serve immediately. No resting required.
Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.
Choose a pot large enough to hold your food, with plenty of room for the water to circulate. Attach your sous vide circulator to the side of the pot, and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.
Season the steaks lightly with 1 tablespoon of oil, salt and pepper. Place the steak into a Ziploc bag, so that the bottom of the steak is flat along the bottom of the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag and leave the steak to circulate in the water until the steak is medium-rare, about 40 minutes; medium, about 45 to 48 minutes; medium-well, about 48 to 55 minutes.
Remove the steak from the bag and pat-dry with paper-towels. Place a large, nonstick skillet on the stove over moderate-high heat, add the remaining oil. When the oil is shimmering, using tongs carefully add the steak and quickly sear on both sides until brown, about 1 minute per side.
To serve: Immediately transfer the steak to warmed dinner plates and serve immediately. No resting required.
Sous Vide New York Steak
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 4 (½-pound) New York strip steaks
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 (gallon) Ziploc bags
Procedure
If you have been to a fine-dining restaurant in the last 5 years or so, chances are you have most likely been served some form of protein cooked in a water bath, sous-vide style. The process of vacuum sealing the meat and cooking it in a precise, temperature-controlled water bath has revolutionized the way many restaurants operate.
Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.
Choose a pot large enough to hold your food, with plenty of room for the water to circulate. Attach your sous vide circulator to the side of the pot, and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.
Season the steaks lightly with 1 tablespoon of oil, salt and pepper. Place the steak into a Ziploc bag, so that the bottom of the steak is flat along the bottom of the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag and leave the steak to circulate in the water until the steak is medium-rare, about 40 minutes; medium, about 45 to 48 minutes; medium-well, about 48 to 55 minutes.
Remove the steak from the bag and pat-dry with paper-towels. Place a large, nonstick skillet on the stove over moderate-high heat, add the remaining oil. When the oil is shimmering, using tongs carefully add the steak and quickly sear on both sides until brown, about 1 minute per side.
To serve: Immediately transfer the steak to warmed dinner plates and serve immediately. No resting required.
Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.
Choose a pot large enough to hold your food, with plenty of room for the water to circulate. Attach your sous vide circulator to the side of the pot, and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.
Season the steaks lightly with 1 tablespoon of oil, salt and pepper. Place the steak into a Ziploc bag, so that the bottom of the steak is flat along the bottom of the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag and leave the steak to circulate in the water until the steak is medium-rare, about 40 minutes; medium, about 45 to 48 minutes; medium-well, about 48 to 55 minutes.
Remove the steak from the bag and pat-dry with paper-towels. Place a large, nonstick skillet on the stove over moderate-high heat, add the remaining oil. When the oil is shimmering, using tongs carefully add the steak and quickly sear on both sides until brown, about 1 minute per side.
To serve: Immediately transfer the steak to warmed dinner plates and serve immediately. No resting required.