Sous vide strip steak is amazingly delicious! Learn more about sous vide and how to make my sous vide strip steak below….

What is Sous Vide Cooking?

Have you heard of sous vide cooking? It means “under vacuum,” and is the process of gradually cooking meat in temperature-controlled water. So why is it so amazing? Since the water bath always stays the same temperature, the beef is cooked to the exact doneness – EVERY TIME – so you’ll never overcook that strip steak again! Tender and consistent results and no guess work with a perfect steak every time.

Sous Vide Strip Steak Highlights

Here are some other key highlights about this sous vide recipe:

  • The bag contains a cut of beef with marinade, sauce, herbs, and/or spices
  • The water is a constant temperature, never fluctuating to high or low extremes
  • The cooking progress is gradual and controlled
  • Beef cooks in sous vide for elongated periods of time, slowly heating up until the entire cut reaches the temperature of the water
  • Since the water never goes past the desired temperature of doneness, the meat takes significantly longer to cook (A 12 oz. NY strip takes a little over two hours), but it also means that you’ll never have an overcooked piece of protein
  • No guess work! If you put a steak in a bath set at 141° F, there’s no chance that steak will go past that temperature. The steak is cooked to a perfect 141 ° F throughout, and that’s thanks to the sous vide’s secondary function, water circulation
  • The only hands-on part of the process happens after the food is removed from the bag. The solution? A quick sear after the beef has reached 141° F to develop some caramelization and to ensure your beef reaches a perfect medium rare (145° F).
  • Sous vide is supremely useful in meal prep situations for lazy weeknight dinners.
  • Since your protein is sealed and cooked through, it will last in the fridge for up to 3-4 days.
  • Once your beef comes to room temperature, you’re a quick-sear away from an impressive Wednesday night dinner. Less of a mess. Less time spent standing over a stove. Less stress, in general.
  • Steaks with a traditionally tough reputation, like a Round or Chuck Steak, do wonderfully with the sous vide. When you cook them using a traditional method, the muscle fibers contract rapidly, forcing out the moisture inside of the meat. With sous vide, those same fibers contract slowly, allowing the juice to stay inside of the beef.

Sous Vide Strip Steak

Course Main Course
Keyword beef, sous vide, sous vide steak
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings
Author Abbie Gellman

Ingredients

  • 1 16- ounce Strip Steak 1 ½ to 2 inches thick
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 tablespoon avocado or grapeseed oil

Instructions

  1. Clip a sous vide machine to a tall large pot and fill the pot with water to the height according to manufacturer’s directions. Turn on sous vide to desired temperature for doneness (i.e. 141 degrees F). Allow the water to come up to temperature.
  2. Rub steak all over with garlic powder, onion powder, 1 teaspoon salt, and ¼ teaspoon pepper. Place in resealable bag.
  3. Lightly bruise rosemary and thyme by lightly rolling in your hands and place into bag. Partially close bag, getting as much air out as possible, and place in water bath. Push down to submerge then fully close. Using a binder clip, secure edge of bag to rim of pot, ensuring steak is completely submerged and not touching sous vide machine. Cook steak for 2-2 ½ hours. Remove from water bath and let rest for 15 minutes.
  4. Remove steak from bag and dry with paper towels. Season all over with remaining salt and pepper.
  5. In a cast iron pan over medium-high heat, add oil. Once very hot, add steak and sear on one side, 2-3minutes on each side or until internal temperature reaches 145°F

Recipe Video

Sous Vide Strip Steak

Servings 4

Ingredients

  • 1 16-ounce Strip Steak (1 ½ to 2 inches thick)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 tablespoon avocado or grapeseed oil

Directions:

  1. Clip a sous vide machine to a tall large pot and fill the pot with water to the height according to manufacturer’s directions. Turn on sous vide to desired temperature for doneness (i.e. 141 degrees F). Allow the water to come up to temperature.
  2. Rub steak all over with garlic powder, onion powder, 1 teaspoon salt, and ¼ teaspoon pepper. Place in resealable bag.
  3. Lightly bruise rosemary and thyme by lightly rolling in your hands and place into bag. Partially close bag, getting as much air out as possible, and place in water bath. Push down to submerge then fully close. Using a binder clip, secure edge of bag to rim of pot, ensuring steak is completely submerged and not touching sous vide machine. Cook steak for 2-2 ½ hours. Remove from water bath and let rest for 15 minutes.
  4. Remove steak from bag and dry with paper towels. Season all over with remaining salt and pepper.
  5. In a cast iron pan over medium-high heat, add oil. Once very hot, add steak and sear on one side, 2-3minutes on each side or until internal temperature reaches 145°F

Disclosure:

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

 

Sous Vide Strip Steak

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