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: 00:00

Recipe Time: 02:00

Temperature : 128F / 53.3C

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. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Season/marinade each steak per your preference.
3. Vacuum seal the steaks or place in Ziploc bags and remove as much air as possible.
4. Place steaks in container with 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: ~20 seconds, then rotate 90°. ~20 seconds, then flip over. ~20 seconds, then rotate 90°. ~20 seconds, then take off the grill and prepare to serve. For medium well (for those friends/family members who prefer less taste & tenderness): Use the same instructions above, except use 45 seconds instead of 20 seconds.