Recipe by Chef John
"The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go."
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2 (12 ounce)
New York strip steaks
salt and freshly ground black pepper to taste
clamshell mushrooms, separated
Please note that the cooking time in the water bath is the square of the thickness. Twice the thickness takes four times as long. A 3/4" steak will be done in 40 to 60 minutes while a 1-1/2" steak will take 160 minutes to four hours.
I will try searing the meat first in the hope that searing will seal in more of the moisture. I have been searing as the last step until now.
In any event my finding is that I can buy less expensive cuts and get very tender meats with my sous vide oven.
Perfect steaks -- every time!
For the first time I tried the sous vide cooking method with this recipe. I used 1 inch thick new-york strip loins, and maintained a constant temperature of 130 - 131 in my dutch oven.
I first seared the salt and pepper seasoned steaks in a pan with olive oil, then transferred them into a zip lock bag and immersed them for 2 hours and 15 minutes. I proceeded to sear and crust the steaks after the immersion time.
While the steaks were a perfect medium rare, I felt they lacked the depth of flavour I was expecting.
When it comes to steak, I could have pan fried these strip loins and let them rest for 10 minutes and achieved as good or better results than the 2.5 hours using this method.
It was an interesting exercise, but not worth the time or effort in my opinion.
So I decided to make this recipe after seeing the video, turned out really good. I warmed up water and put it in a pot, and after I grilled the meat (I used sirloin) I put three of them in a plastic bag and covered the warm water pot. I left them in for close to 2 hours, grilled them and they turned out very juicy. I didnt have mushrooms, but definitely would want to add them to this dish when I make them next time.
I tried this recipe, everyone loved it. My stovetop gets too hot so I got out my crock pot, put hot water in it got the seared put it in ziploc freezer bags and put it in the water, I didn't watch the temp very good and cooked it more than I would have liked to but it was great the meat was so tender and juicy. Nezt time I will turn it down to warm after it gets up to 140 degrees. Thank you for sharing this recipe
I thought this recipe was wonderful. I had a hard time keeping my water at 130 degrees so the meet was more cooked than I wanted. It browned so beautifully before and after the water bath. I used brown portabella mushrooms. The sauce was so good. This was my first time doing sous vide. The meal was awesome served with pesto zucchini .
I've been sous vide cooking for a while now and absolutely love the technique. Perfect every time with almost no effort. We cook this way so often now that I bought a little sous vide "oven" from Costco that has a permanent place on our countertop. If you haven't cooked this way you owe it to yourself to try.
First of all, I have to say I was raised on a big commercial cattle ranch in Oklahoma.....have had steaks in Dallas, San Antone, KC, OKC, and everywhere in between. Needless to say, I know a little about steaks. I tend to shy away from NY Strips because they tend to be a little tough, I prefer Rib Eye. I followed this recipe exactly using my crockpot and these were the best NY Strips I have ever had. The only thing I did different was for the final sear, I used my charcoal grill. About a min, minute and a half per side, make sure you season them before the final sear. I've never had those kind of Mushrooms (Wegmans carries them) but can't imagine having a steak in the future without them. Overall, well worth the effort. Once you put the steaks in the water, they don't need much tending. To make it easy, experiment a few days in advance with your crockpot to maintain 131-135 degrees. I put mine on warm and tilted the lid a bit....maintained 132ish.....thermometer is very important. Don't get wound up over the time....it's not critical.....if it goes three hours, won't change anything.
This recipe looks delicious! One thing I have been noticing about sous vide is you always end up with perfectly cooked meat. I'm looking into the right equipment to use for sous vide cooking method. Because I live in a small apartment, I was thinking the Paragon Induction Cooktop (http://bit.ly/Paragon1B). What do you find works best?
* Percent Daily Values are based on a 2,000 calorie diet.
Sous Vide New York Strip Steak
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 638
** Calories from Fat: 314
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