For the uninitiated, Sous-Vide (French for “under vacuum”) is a modern cooking technique in which food is vacuum sealed, and cooked at precise temperatures for a specific length of time. The main idea behind it is control and consistency. Whether you’re cooking fish, meat, eggs, vegetables, or anything else for that matter, the results are spectacular. The machines are on the pricier side, but the results are worth it! If you don't have one, check out this guide to homemade sous vide here.
- Cook Time
- Prep Time
- 2 New York Strip steaks
- Olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons duck fat
1. Preheat your water bath to 129⁰ F or your desired level of doneness. A 1 inch steak will be a perfect medium rare at this temperature after 45 minutes of cooking.
2. Vacuum pack your steaks with a drizzle of olive oil (or duck fat) and place in the water bath. Cook for a minimum of 45 minutes and a maximum of 1.5 hours (they can be left for longer if needed).
3. Unpack your steaks and pat dry with paper towels, then season both sides generously with salt and black pepper
4. Heat the duck fat in a large skillet and then add the steaks. Sear on each side for 1-2 minutes until they develop a nice deep brown color.
5. Remove from the pan and let the steak rest for at least 5 minutes before serving or slicing.