Prime NY Strip

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.

Author

David Lynch

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.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 125F / 51.7C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
2. Vacuum seal steak and place in water bath
3. After 1.5 hours, take the steak out of the bath and pat dry
4. Heat cast iron skillet on high with avocado oil until smoking
5. Add steak to the pan and flip every minute for 2 minutes
6. Add butter, garlic cloves, thyme and rosemary to skillet
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.
8. Let the steak rest on a plate for 7 mins and enjoy.

Finishing Steps