Description

This Sous Vide Steak recipe delivers perfectly cooked, tender, and juicy New York strip or ribeye steaks with a flavorful herb infusion. The method uses precise temperature control in a water bath to cook the steak evenly before finishing with a hot skillet sear for a deliciously charred exterior. Garlic butter and fresh rosemary and thyme enhance the savory experience of this elegant yet simple steak dish.

Ingredients

Scale

Steak and Seasonings

2 New York strip or ribeye steaks
Salt and pepper, to taste
4 sprigs of rosemary (divided)
4 sprigs of thyme (divided)

For Searing and Finishing

3 tablespoons avocado oil
2 cloves garlic, minced
2 tablespoons butter (divided, 1 tbsp per steak)

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Instructions

Prepare the steak: Pat the steaks dry with a paper towel and allow them to come to room temperature. This ensures even cooking during the sous vide process.
Set up the sous vide bath: Fill a large stock pot with enough water to reach the water line of your sous vide device. Attach the device securely and preheat the water to 130°F for medium-rare doneness.
Season and bag the steaks: Season both sides of the steaks generously with salt and pepper. Place each steak into a vacuum seal or silicone bag with 2 sprigs of rosemary and 2 sprigs of thyme. Remove air carefully by vacuum sealing or pressing out air manually and seal the bags tightly.
Cook sous vide: Submerge the sealed bags fully in the water bath. Cook the steaks for 2 hours, allowing the meat to reach perfect tenderness and doneness.
Remove and dry steaks: Take the bags out of the water bath. Remove the steaks from the bags and place on a cutting board or sheet pan. Pat dry thoroughly with paper towels to prepare for searing.
Heat skillet and sear steaks: Heat a cast iron skillet over medium-high heat. Add avocado oil and wait until it is very hot. Sear each steak for 1 minute per side to develop a flavorful charred crust.
Rest the steaks: Transfer the seared steaks to a plate or cutting board to rest briefly.
Add garlic butter topping: Top each steak with 1 tablespoon of butter and sprinkle the minced garlic over the top. The butter will melt over the hot steak, enhancing richness and aroma.

Notes

For different levels of doneness, adjust the sous vide temperature: 120°F for rare, 135°F for medium, and 145°F for medium-well.
Sous vide cooking times can range between 1 to 4 hours; 2 hours provides a tender texture while maintaining a classic steak feel.
Patting the steak dry before searing is critical to achieve a good crust.
If you don’t have a vacuum sealer, silicone bags are a great alternative when pressing out all air.
Resting the steak briefly after searing allows juices to redistribute.