Sous Vide New York Strip Steak

When #anovafoodnerd Adam McKenzie is cooking expensive cuts of steak he doesn't leave it to traditional methods. Grilling, cast-iron cooking, and reverse searing all leave room for error, leading to overcooking. When Adam is serving up steak, he turns to his Anova Sous Vide Precision Cooker to ensure steak perfection, every time.

Author

Adam M

I am a Seventh-generation Colorado native that created ThisJewCanQue to share my love for and skill at grilling, smoking and BBQing. I cook on a variety of grills, including Pit Barrel, Traeger and Big Green Egg . I cook from my suburban Denver home that I share with my wife Isabel, Goldendoodle Halley and two cats. As an elementary school STEM teacher, I love the change of pace and focus that grilling provides in my time away from the classroom.

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 129F / 53.9C

Ingredients

• New York Strip Steak
• Salt
• Pepper
• Olive Oil
• Your favorite steak seasoning
• Rosemary and thyme

Directions

1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
2. Lightly salt and pepper the steak and place fresh herbs on top, rosemary or thyme or both!
3. Place the steak in a vacuum sealing bag or resealable zipper bag and remove all the air.
4. Sous vide for one hour.

Finishing Steps

1. Remove steak from the bath and bag. Pat dry and drizzle olive oil on steak. Season with steak seasoning on both sides.
2. Heat grill to 400°F / 205°C.
3. Sear steak over the flame for one minute per side.
4. Slice, and serve!