Medium Rare steaks

This recipe will be using a 2 inch thick New York strip, a 2 inch thick ribeye, and a 1 inch thick top sirloin. The desired “doneness” will be finished off with a reverse sear on the grill. 

Author

Andrew Burhans

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 125F / 51.7C

Ingredients

• 2 inch thick New York strip
• 2 inch thick ribeye
• 1 inch thick top sirloin
• Steak seasoning or marinade of your choice

Directions

1. Season/marinade each steak per your preference.
2. Vacuum seal the steaks or place and Ziploc bags and remove as much air as possible. 
3. Set Anova temperature for 130° and place steaks in the water to cook for two hours.

Finishing Steps

1. Remove steaks from Anova sous vide and sear on a very hot grill according to your preferred temperature/“doneness”. For medium rare: ~15-20 seconds, then rotate 90°. ~15-20 seconds, then flip over. ~15-20 seconds, then rotate 90°. ~15-20 seconds, then Take off the grill. For medium well: Use the same Instructions above, except use 60 seconds instead of 20 seconds.