Sous Vide Strip Steak

Servings: 4 servings

Author: Chef Abbie Gellman RD

Prep Time:
10 minutes

Cook Time:
2 hours

15 minutes

Total Time:
2 hours, 10 minutes

Main Course

Beef Sous Vide Steak sous vide

🧂 Ingredients

1 Clip a sous vide machine to a tall large pot and fill the pot with water to the
height according to manufacturer’s directions. Turn on sous vide to desired
temperature for doneness (i.e. 141 degrees F). Allow the water to come up to
temperature.
2 Rub steak all over with garlic powder, onion powder, 1 teaspoon salt, and ¼
teaspoon pepper. Place in resealable bag.
3 Lightly bruise rosemary and thyme by lightly rolling in your hands and place
into bag. Partially close bag, getting as much air out as possible, and place in
water bath. Push down to submerge then fully close. Using a binder clip, secure
edge of bag to rim of pot, ensuring steak is completely submerged and not
touching sous vide machine. Cook steak for 2-2 ½ hours. Remove from water bath
and let rest for 15 minutes.
4 Remove steak from bag and dry with paper towels. Season all over with remaining
salt and pepper.
5 In a cast iron pan over medium-high heat, add oil. Once very hot, add steak and
sear on one side, 2-3minutes on each side or until internal temperature reaches
145°F