"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." — Chef John
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2 (12 ounce)
New York strip steaks
salt and freshly ground black pepper to taste
clamshell mushrooms, separated
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.
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!
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'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.
* 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 from Fat: 314
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