Ingredients and Weight:
- New York strip steak: 8 steaks, 8 ounces each
- Salt and pepper: to taste
- Olive oil: 4 tablespoons
- Garlic cloves: 4, minced
- Fresh thyme sprigs: 4
- Fresh rosemary sprigs: 4
Preparation Time:
Cooking Time:
- 1 hour in sous vide bath
- 5 minutes for searing
Difficulty Level:
Preparation Method Steps:
- Season the steaks generously with salt and pepper.
- In a large skillet, heat the olive oil over medium heat.
- Sear the steaks for 2 minutes per side or until golden brown.
- Place the seared steaks in a vacuum-sealed bag along with the minced garlic, thyme, and rosemary.
- Set the sous vide water bath to 135°F (57°C) for medium-rare doneness.
- Place the sealed bag in the water bath and cook for 1 hour.
- Remove the steaks from the bag and pat dry.
- Sear the steaks for an additional 30 seconds per side over high heat to create a crispy crust.
- Rest the steaks for 5 minutes before slicing and serving.
Nutritional Information:
- Calories: 300
- Fat: 20 grams
- Carbohydrates: 0 grams
- Protein: 25 grams
Dish Characteristics:
- Tender and juicy with a perfect medium-rare center
- Crispy and flavorful crust
- Rich herbal aroma from the garlic, thyme, and rosemary
User Comments:
- "The best steak I've ever had! The sous vide method made it so tender and flavorful."
- "I love the crispy crust and the juicy interior."
- "The thyme and rosemary add a delicious touch."
- "I was impressed with how easy it was to make, even though I'm not a master chef."
- "This recipe is perfect for a special occasion dinner."
Special Precautions and Tips:
- Use a high-quality New York strip steak for the best results.
- Season the steaks liberally with salt and pepper to enhance their flavor.
- Do not overcook the steaks in the sous vide bath, or they will become tough.
- When searing the steaks, use a very hot pan to create a crispy crust quickly.
- Rest the steaks for a few minutes before slicing to allow the juices to redistribute, resulting in a more tender bite.
