2” thick 20oz dry aged New York strip

Perfect medium rare New York Strip

Author

Travis Rosecrans

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• 20oz New York Strip Steak (prefer dry aged)
• Coarse salt
• Fresh ground pepper
• 3 fresh rosemary sprigs
• 12 fresh thyme sprigs
• 1/2 shallot
• 1 tbs unsalted butter
• 5 garlic cloves

Directions

1. Make sure steaks sits out to room temperature. Generously season steak with salt and pepper and place one spring of rosemary and 3 sprigs of thyme on either side.
2. Put seasoned steak into gallon ziplock bag or vacuum-sealed bag and submerge in the water bath. If using a ziplock bag, make sure to get as much air out of the bag as possible before closing.
3. Clip closed ziplock onto rim of pot and turn sous vide on at 129 degrees Fahrenheit and set timer for 2 hours.
4. Once the timer runs out, heat a cast iron skillet on medium high. Take the steak out of the ziplock bag and pat until completely dry with paper towels.
5. Once the pan is hot, add butter, garlic (smashed to release oils), shallot (thinly sliced) and remaining rosemary and thyme sprigs. Sear your steak, 30 seconds to 1 minute on each side until golden brown. Halfway into searing, continually scoop the butter, garlic, shallots and herbs over steak with a spoon to enhance flavor.
6. Remove steak from pan and let rest for 5 to 10 minutes very loosely wrapped in aluminum foil. After resting, cut to serve.

Finishing Steps