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Sous Vide New York Strip Loin

Rated as 4 out of 5 Stars

"Steak is cooked to perfection if done sous vide and then quickly seared on the stove. Served with thyme-infused garlic and shallot butter."
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4 h 15 m servings 268
Original recipe yields 2 servings


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  1. Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57 degrees C).
  2. Generously season steak with salt and pepper on both sides. Place into a plastic bag and seal with a vacuum sealer to remove all air.
  3. Place the sealed bag in the water once temperature has been reached, making sure the bag is completely submerged. Leave in the water for 4 hours.
  4. Remove plastic pouch from water and remove the steak. Pat dry with paper towels.
  5. Melt butter in a medium nonstick or cast iron skillet over medium heat; cook shallot, garlic, and thyme sprig for 5 minutes. Remove shallot, garlic, and thyme using a spatula. Add steak and sear, pressing down onto the meat with the bottom of the spatula, about 1 minute. Flip steak and repeat on the other side for 1 minute. Cut steak into 2 equal portions and spoon butter over the steak.

Nutrition Facts

Per Serving: 268 calories; 18.1 6.5 20.6 81 208 Full nutrition

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I have used this method, as well as browniing the steak first (then heating it again in the skillet once it is finished cooking) and i recommend the latter. Either way, it is the best way to co...