How to Sous Vide a New York Strip Steak Recipe
Вставка
- Опубліковано 12 вер 2024
- Sous vide means "under vacuum". It's a water bath technique that can be used to cook food to precise temperatures. Chef Gavin demonstrates sous vide preparation, cooking, and searing techniques for a perfectly cooked Certified Angus Beef ® brand steak.
Get the recipe: www.certifieda...
Ingredients:
4 (12-ounce) Certified Angus Beef ® strip steaks
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 sprigs rosemary, about 4-inches long
2 cloves garlic, peeled and smashed
1 tablespoon canola oil
1 tablespoon butter
Steps:
Cook steak using the sous vide technique.
Sear for a tasty crust.
Rest the steak, then enjoy!
A perfectly cooked steak with maximum flavor and tenderness is easy with this Sous Vide New York Strip recipe. Basting with rosemary-garlic butter while searing adds a perfect touch to the steaks.
Learn more about the New York Strip Steak: www.certifieda...
~~ If it's not CERTIFIED, it's not the best. ~~
#sousvide #beef #CertifiedAngusBeef
--------------------
Connect with us!
--------------------
Buy the best Angus beef: www.certifieda...
Get our email newsletter: www.certifieda...
Shop our online brand store: shop.certified...
Join our loyalty program: rewards.certif...
Download our Roast Perfect app: roastperfect.a...
Spanish website: www.certifieda...
Japanese website: www.certifieda...
Followed these instructions to a ‘T’ and my USDA prime NY stripe steaks were absolutely perfect! My family all agreed these were the best steaks we’d ever had. Thanks for the great video!
I did this and my steak was incredible !!!! Perfect steak everytime. Ty, great video.
Glad you enjoyed it
Doing New York strip steak as I type this. Just like you showed, a sprig of rosemary and a small square of butter. 134 degrees for 1 1/2 hour. Last night I did a chicken breast and turned it into Chicken Marsala after it came out of the bag. It was fantastic! Tomorrow night it'll be Chicken Piccata!
I don't have the large plastic container, rather I'm using a stainless steel pot that easily contains the bag and the emersion heater. I got mine on Amazon for $80!
After doing this a while, let me add another comment, Don't be afraid to let it stew at temperature. If it sits 4 or 5 hours waiting for you to get home from work etc, that just makes the spices better infused and the meal taste even better. IF it's a tougher cut of meat, that helps tenderize it a bit as well if needed. Do a brisket on the smoker, when it's maybe half done, throw in here to finish it up. This not only finishes up the cooking but since it's cooking in it's own juices, the smoke flavor infuses through and through. With a little fermented garlic and a dap of butter. Yah, im hungry again.
Thank you for this short and sweet video it was all I needed. I am so excited about this way of cooking I had never done it before and it really works great it takes away all the not so fun parts of cooking steak and leaves all the fun parts
Thank you for joining us, glad you enjoyed!
1 hour cooking time, what a time saver!! 🎉🎉🎉
Can’t wait to try this at home
I wanted to try this but did not want to spend hundreds of dollars for a heater. I used a deep fat fryer, get one with a thermostat that goes down that low, yes you CAN control it to the temperature you need. Washed it very well, filled it with water and it worked awesome. Steaks turned out great, but still, I have to say, you can't beat a grill!
try sous vide to grill technique
@@zb3645 Oh boy that gives me an idea! I do blackened / fermented garlic, you peel the clove and spread it like butter on the steak and then grill it. Sous Vide it, garlic smear it then sear on the grill, man that would be heaven!~ Thanks for the idea!
This is useful, thanks. What kind of oil are you using to sear the steak?
Any chance you could mention the temp setting? 😕
You don't need to wait after the sear. You're only doing that to add the texture and the sear the stake has already been resting. At least that's what I was taught.. I'd like to see a comparison actually..
You rest Joe!
Do u fill the sou vi tank with tap water or drinking water
An add on to my last posting. I just received my plastic 11-quart container for doing my sous vide bath. Sunday night's New York strip steak again, but in it's new home. These dishes are turning out amazingly delicious! Next, I'm going to work on vegetables...I see all kinds of recipes for these on YoutTube
i dont understand how you get such a good sear and maintain pink in the middle. I will let my cast iron heat up for about 5 minutes, just about smoking, then i will do half the time you do in the pan (30 seconds )and still get almost well done/medium well. I follow the sousvide steps you use to the T. same temp same everything. i would say my steak is about as thick as yours also inch and a half. what do you recommend?
If you want more rare try a lower temp or less time for sous vide. I use an infrared thermometer and sear in carbon steel pan, start searing at 400 degrees in ghee tallow or ghee + butter. I only sous vide about 2 hours for nice steaks. Longer for tougher cuts, 24 hrs for brisket. Sear that brisket just like a steak, if it’s in steak size portions. Hope this helps
What keeps the water at that consistent temperature- sorry if I I’m not up on all the tools
The sous vide machine
How long can you store cooked steak in vacuum bag? Shall I freeze it or It could be just stored in refer ?
Good question. If you don't plan on using the steak right away you should freeze it.
We have a new video all about freezing and thawing beef here: ua-cam.com/video/lxLYSSDq5VY/v-deo.html
Hi folks. This may not be the proper venue, but I've got to ask someone. I have a 45 day dry aged NY Strip Loin (UMAI). I have arthritis in both wrists so cleaning up is a real burden. Here's my question. Can I just cut them into steaks, sous vide them and trim them after the cook. 131degrees/ 2.5 hrs? Any health risks?
Hi Thomas,
Food safety measures are critically important when working with dry-aged meat. You must remove the outer bark of the dry-aged product before ever attempting a sous-vide technique. It’s all about temperature and bacteria growth (which you want to avoid at all costs!). Please trim the product first, then be sure to follow sous vide food safety guidelines for proper beef cooking temperatures. It’s vital that the beef is cooked at a high enough and constant temperature. Hope that helps!
what temperature did you bring the steak to before 'vacuum '!?
It doesn’t matter.
The fat on new York strips always coke out soooooo tough and chewy when I use a sous vide. What am I doing wrong?
Try giving your steak a quick sear on both sides once it's done in the sous vide machine!
I bought a food saver because I’ve cooked with this method using freezer bags and there’s always just enough air in with the steak that it wants to float
I have heard that their should be separate bags for multiple pieces of protein since they will limit full exposure to the water on all sides. More plastic.
Imagine putting a bunch of butter inside the bags. Would that be amazing?
so can I do this without haveing ti spend 500$ on equipment?
The immersion circulator is the important piece. You could skip the vacuum sealer by using zipper storage bags (like Ziploc) and making sure you get all of the air out of the bags.
@@CertifiedAngusBeefTestKitchen thank you
@@fawkeeenset sous vide arent that expensive. there are 100-200 dollar pieces. and you dont need to get vacuum sealers. just use the water displacement method with ziplock bags.
@@blastoisenam57 .
I can't help but say soos veed lol
Never mentions the temp?
Temperature is dependent on the size and doneness you desire within your meal!
130.00 for 1-2 hours.
Medium Rare 130-135 °F Pink
Medium 135-145 °F Some Pink
Well 145-155 °F Sliver of Light Pink
Well Done 155-165 °F Mostly Brown
Temp?
No. No. No rest is not needed.
-all that plastic for one meal? Plus the plastic equipment? Oh hell no.
beast shawnee cry about it
Lol one of those people.
Sped kid
“All that plastic” you mean the 1 bag?
Try and look in your fridge and tell me how much of your things are wrapped in plastic already.