Sous Vide New York Strip

Cooking tools I used to make this meal:

• Food Saver. My old one stopped functioning so I decided to try a heavy-duty one made to take hunting. I don’t hunt but I liked that you can do continuous food seals (up to 80 consecutively!). This is so great when I’m portioning out food from a run to Costco. I used to have to wait between sealings but this one lets me just keep going.
• Anova Sous Vide Precision Cooker. A Christmas gift from my pups; how they knew I wanted one is anybody’s guess but they’re good at knowing when I need a snuggle so maybe they’re clever that way.
• My trusty All Clad pot — a favorite wedding present received.
• A cooking blow torch.

Several hours before cooking I seasoned the steak with my favorite combination of salt, pepper, onion powder and garlic powder. Here it is all pretty and sealed up.

I want a steak that is medium — I don’t want it really rare where you could just slap a band-aid on it and send it back to pasture. I set the Anova temperature to 134.5°F  and the timer so it will cook for 2 hours. (You don’t have to keep the pot on a stove but you do want it on a heat resistant surface.)

Two hours later the steak is done.  I took it out of the bag making a bit of a mess and patted it dry.  As a finishing touch I torched it to give it a crust. You can do this final step on the stove in a skillet but if I wanted a skillet involved I would have just cooked the whole thing that way.  😀

Dinner is ready with a baked potato and oven roasted Brussels sprouts.

Verdict on sous vide steak. Absolutely delicious. So very tender. I’m pretty sure this will be the only way I cook steak in the future (unless I’m pressed for time).

I wanted a nice Cabernet Sauvignon or Pinot Noir to go with dinner. I didn’t think I had any wine in the house except for one very expensive that was a gift and reserved for a special occasion. I was thrilled to find I had a bottle from Biltmore Estates from my road trip this summer.