Sous Vide Strip Steak

This recipe for Sous Vide Strip Steak will produce the most tender and the juiciest piece of steak you’ll ever have outside of a high-end steakhouse. That’s all thanks to the sous vide method, which, while time consuming, is well worth the effort. The results speak for themselves.

Sous Vide Strip Steak

When you’re eating low carb, it’s easy to reach for a steak and cook it the easy way, such as steak bites in the air fryer. However, if you’re planning for a special occasion, then you want to make the steak really special. And that’s where sous vide comes in.

Basically, you’re cooking the steak using two methods that ensure a delicious finished product. First, you’re using a water bath aka the sous vide to tenderize the meat. Then, you’re finishing it off afterwards with a quick sear in the pan. It’s the perfect combination for making the perfect strip steak.

Also, this recipe includes making mushrooms to serve with the strip steak. I recommend also serving this main course with two of my favorite sides: blackened broccoli and caramelized onions. While the steak cooks you can work on the sides. Finish the dinner off with individual mugs of low carb chocolate cake, topped with homemade sugar-free whipped cream.

Equipment

• 1 Sous Vide Equipment

Ingredients

• 4 New York Strip Steaks approximately 1 1/2 to 2 inches thick
• 3-4 cloves fresh garlic peeled and crushed
• 4 sprigs fresh rosemary plus additional for garnish
• 3 tablespoons extra virgin olive oil divided
• 10 ounces white mushrooms sliced
• Sea salt and black pepper to taste

Instructions for Making Sous Vide Strip Steak

1. Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 131 F and the cook time to 2 hours.
2. While the water bath heats up, season the steaks with salt and black pepper, to taste. Place steaks in an airtight plastic bag, along with the crushed garlic and rosemary sprigs. Remove as much air as possible from the bag as possible before sealing.
3. Once the water bath reaches the set temperature, add the sealed bag. The bag should sink if enough air has been removed. Adjust the sous vide timer back to two hours, if necessary.
4. When the cook time is complete, remove the steaks from the water bath and discard the rosemary, garlic, and any liquid in the plastic bag. Transfer the steaks to a plate and pat dry with a paper towel. Set aside.
5. Heat two tablespoons of olive oil in a large skillet over medium heat and add the sliced mushrooms. Cook, stirring occasionally until the mushrooms are golden brown and start to release their juices, approximately 5-6 minutes.
6. Remove mushrooms from skillet and add remaining olive oil. Increase heat to medium-high and add steaks. Sear the steaks on each side until they develop nice color, approximately 2-3 minutes per side.
7. Remove from heat and rest for 5 minutes before serving with the mushrooms. Enjoy!

Notes

This recipe calls for using a New York strip steak but you can substitute a ribeye steak if that’s what you have on hand or what you find on sale at your butcher, wholesale club or local grocery store/supermarket.