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17
EN
Sous Vide New York Strip Recipe
INGREDIENTS
• New York Strip Steaks, 1 inch thick
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point oil)
SOUS VIDE COOKING RECOMMANDATION
• 136.5°F – 145.5°F (58 - 63°C)
• 2 hours 20 minutes
DIRECTIONS
1. Pre-heat water bath to your ideal temperature (see chart on the side). We prefer 136.5°F (58°C), since the slightly
higher temperature helps render some of the fat on the New York Strip.
2. Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
3. Vacuum seal the steak or place it in a heavy-duty Ziploc bag using the water displacement method.
4. Place bagged steak in water bath and cook for 2 hours 20 minutes.
5. Remove steak and pat dry with paper towels.
6. Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
7. Sear steak on hot cast iron pan for approximately 1 minute, ipping every 15 seconds.
8. Add butter and any aromatics to the pan for added avor and crispness. Sear for an additional 30 seconds. Make
sure to also sear the strip of fat on the side!
9. (Optional) Use a searing torch for a perfect crust.
10. Before serving, use a spoon to top the steak with the leftover juices and butter from the pan - this will help further
develop the crust and add avor.
11. Cut against the grain. Enjoy!
RECIPES
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