Sous Vide New York Strip Steaks

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In this video, you’ll see a sous vide method for making thick, juicy steaks that’s done on your stovetop! This technique doesn’t require expensive ... See moresous vide equipment, just a heavy pot and an accurate cooking thermometer. That’s all you need! You’ll see how to quickly sear steaks in a hot skillet before sealing them up airtight in a plastic bag. You’ll get all the details on the correct temperature and times for slow-cooking your steaks in the water bath. You’ll finish your steaks by searing them one more time on a hot skillet. Thick steaks will be so juicy with perfect pinkness. You’ll also see how to make a delicious, quick-and-easy mushroom sauce to go over your steaks. Watch the video, then get the recipe for Chef John’s Sous Vide New York Steak.

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The Chatter

Olga Belik

May 14, 2013 12:06 PM

Just wondering if it's ok to cook it for less than 2.5 hours for rare or medium-rare?

Kate

Feb 3, 2013 1:36 PM

I wish it was better explained how water in an open pan will maintain a temperature of 130 degrees. In my experience when it has a broad surface, as that pan seemed to have, it cools pretty quickly.Or, is it inconsequential if there is heat loss.

Hangn

Jul 5, 2012 5:26 PM

I love how you explain everything very clearly and very funnily sweet.

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