Sous Vide New York Strip Recipe
Since getting my Sansaire precision circulator I haven’t bothered to fire up my grill all year. I’m sure I will at some point, but the convenience of cooking my steaks in a sous vide bath makes it hard to bother with those dirty charcoal briquets.
— New York Strip Steak
— 130°F for 1 hour
Season your steak with salt, pepper, and a pat of butter. Place into a vacuum bag, seal, and place in your water bath for an hour at 130 degrees. Remove and sear. Allow the steak to rest before serving. Serve your favorite red wine (I prefer white) and a few sides.