Prime NY Strip

(1)

David Lynch

Connecticut

I love to cook for my friends, family and wife. Whether it's sous vide carrots or a dry aged NY strip, it's one of my favorite methods for cooking. Few things beat a perfectly cooked steak with a wonderfully paired wine.

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This recipe creates a medium rare succulent steak with umami qualities. And because you're cooking the steak to 125 degrees, it will allow you to get a longer sear on the steak without overcooking it.
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Ingredients for 2

  • 25 oz. Prime NY Strip 1 3/4

  • Black pepper

  • Black truffle salt

  • Garlic powder

  • 3 crushed garlic cloves

  • 1 sprig of rosemary

  • 3 or 4 sprigs of thyme

  • Avocado oil

  • 3-4 Tbsp Butter

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC

  • Step 2

    Vacuum seal steak and place in water bath

  • Step 3

    After 1.5 hours, take the steak out of the bath and pat dry

  • Step 4

    Heat cast iron skillet on high with avocado oil until smoking

  • Step 5

    Add steak to the pan and flip every minute for 2 minutes

  • Step 6

    Add butter, garlic cloves, thyme and rosemary to skillet

  • Step 7

    Once butter has melted, tilt the pan towards you with the handle and using a spoon, baste the steak all over. Flip the steak and repeat. The steak should cook for a total of 6 minutes, 3 on each side, flipping every minute. Because the steak is starting at 125 degrees, it will cook to about 132-135 degrees for medium rare.

  • Step 8

    Let the steak rest on a plate for 7 mins and enjoy.

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125 F / 51.7 C Recipe Temp
Recipe Time
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