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Sous Vide New York Strip Steaks

In this video, you’ll see a sous vide method for making thick, juicy steaks that’s done on your stovetop! This technique doesn’t require expensive sous vide equipment, just a heavy pot and an accurate cooking thermometer. That’s all you need! You’ll see how to quickly sear steaks in a hot skillet before sealing them up airtight in a plastic bag. You’ll get all the details on the correct temperature and times for slow-cooking your steaks in the water bath. You’ll finish your steaks by searing them one more time on a hot skillet. Thick steaks will be so juicy with perfect pinkness. You’ll also see how to make a delicious, quick-and-easy mushroom sauce to go over your steaks. Watch the video, then get the recipe for Chef John’s Sous Vide New York Steak.

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  • dwoods1113

Olga, for rare or medium rare, lower water temp, but keep time in order to pasturize. Kate, keep water at constant temp. Chef, please provide more sous vide recipes. Best flavor.

  • Olga Belik

Just wondering if it's ok to cook it for less than 2.5 hours for rare or medium-rare?

  • Kate

I wish it was better explained how water in an open pan will maintain a temperature of 130 degrees. In my experience when it has a broad surface, as that pan seemed to have, it cools pretty quickly.Or, is it inconsequential if there is heat loss.