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Sous Vide Strip Steak with Caramelized Onions & Mushrooms

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If you’re ready to try cooking in a unique way, you’ll love this easy-to-make sous vide strip steak. Bursting with flavor and juicy tenderness, we’ve prepared this recipe with caramelized onions and mushrooms.

What is Sous Vide Cooking?

If you’re not quite familiar with what sous vide cooking is, let me explain as best I can.

Sous vide cooking is basically placing your food in a vacuum-sealed bag and cooking it in regulated bath water. No, not the bathtub. More on that in a bit.

While this sounds like an awful lot of work, I imagine you’re wondering why on earth you go through all that trouble to cook meat when you can just toss it on the BBQ or broil it in the oven.

Well, you can do that, too, if you wish, but sous vide just takes cooking meat to a whole other level. And trust me when I say that once you’ve tried it, you’ll have a hard time going back to cooking meat the normal way.

But don’t take my word for it. You’ll have to test it yourself.

You can learn more about sous vide here. I’m certainly not a sous vide connoisseur, so read that article and then come back here and make your own sous vide strip steak.

What You Need to Make Sous Vide Strip Steak

Here is a list of ingredients needed to make this sous vide strip steak recipe.

  • 4 New York Strip Steaks approximately 1½ – 2” thick
  • Sea salt and black pepper to taste
  • 3-4 cloves fresh garlic peeled and crushed
  • 4 sprigs fresh rosemary plus additional for garnish
  • 3 T. extra virgin olive oil divided
  • 10 oz. white mushrooms sliced

Besides the ingredients, you’ll also need this equipment

How to Make 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 cooking time to 2 hours.
  2. While the water bath heats, season the steaks with salt and black pepper to taste. Place the steaks in an airtight plastic bag, along with the crushed garlic and rosemary sprigs. Remove as much air as possible from the bag before sealing.
  3. Once the water bath reaches the set temperature, add the sealed bag. (If enough air has been removed, the bag should sink.) If necessary, adjust the sous vide timer back to two hours.
  4. Approximately one hour before the steak is done, prepare the caramelized onions if using. Set aside.
  5. When the cooking 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.
  6. Heat two tablespoons 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.
  7. Remove the mushrooms from the skillet and add the remaining olive oil. Increase the heat to medium-high and add the steaks. Sear the steaks on each side until they develop a nice color, approximately 2-3 minutes per side.
  8. Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms. Enjoy!

Here’s the recipe for caramelized onions.

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Sous Vide Strip Steak with Caramelized Onions & MushroomsPin

Sous Vide Strip Steak with Caramelized Onions & Mushrooms

Enjoy professional style steak in your very own kitchen.
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Course: Keto Recipes
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 417kcal
Author: Iva Ursano

Ingredients

  • 4 New York Strip Steaks approximately 1½ – 2” thick
  • Sea salt and black pepper to taste
  • 3-4 cloves fresh garlic peeled and crushed
  • 4 sprigs fresh rosemary plus additional for garnish
  • 3 tbsp extra virgin olive oil divided
  • 10 oz. white mushrooms sliced

Instructions

  • 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.
  • 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.
    Sea salt and black pepper, 3-4 cloves fresh garlic, 4 sprigs fresh rosemary
  • 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.
  •  Approximately one hour before the steak is done, prepare the caramelized onions if using. Set aside.
  • 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.
  • Heat two tablespoons 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.
    3 tbsp extra virgin olive oil, 10 oz. white mushrooms
  • 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.
  • Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms. Enjoy!

Nutrition

Calories: 417kcal | Carbohydrates: 3g | Protein: 52g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 138mg | Sodium: 133mg | Potassium: 1007mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 4mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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