Sous Vide Steak Au Poivre
- Large Cast-Iron Pan
- Sous Vide Immersion Circulator
- Cooking Container
- 2 lb New York strip steak
- 1 tbsp Kosher salt
- 2 tsp freshly ground black pepper
- 3 cloves garlic lightly smashed
- 3 sprigs thyme bruised
- 1 gallon FoodSAver Sous Vide Vacuum Seal Bag
- 3 tbsp butter
- 2 cups Au Poivre Peppercorn Sauce
- 1 tbsp Maldon sea salt
- Season all sides of your New York strip.
- Top with smashed garlic and fresh thyme sprigs.
- Place inside a gallon size FoodSaver® Sous-vide Vacuum Seal Bag. Seal well.
- Heat your sous-vide machine to the desired temperature, rare (120-128 °F), medium rare (129-134 °F), medium (135-144 °F), medium-well (145-155) or well done (156 °F).
- Submerge vacuum-sealed bag in water. It should sink.
- Cook for 45 minutes to 2 1/2 hours. You can cook it longer, but the chemical make-up of fibers starts to change and while it will remain cooked to temperature, the texture will change.
- Carefully remove the bag from water bath, cut to open.
- Heat large cast-iron pan over high heat to smoking point. It needs to be ridiculously hot. As hot as you can get it!
- When hot, add butter and steak immediately after.
- Cook for no more than 90 seconds, flipping from one side to the other every 15 seconds, finally giving the edges a quick sear.
- Transfer to a cutting board, slice against the grain.
- Top with Au Poivre Peppercorn Sauce and Maldon sea salt.