SOUS VIDE NEW YORK STRIP

Sous vide cooking is a culinary technique that guarantees a perfectly cooked meal, every time. It maintains a precise temperature of 129°F throughout the cooking process, ensuring that the meat is cooked to perfection, from end to end. This precision allows the meat to maintain its juiciness and marbled fat, resulting in a melt-in-your-mouth buttery texture that is unparalleled. Not only does sous vide cooking prevent overcooking and undercooking, but it also ensures that the meat retains its volume and flavor, without shrinking or losing its natural juices. So, if you're looking to cook a high-quality, expensive cut of meat, such as wagyu beef, sous vide cooking is the way to go!

THINGS YOU NEED:

Back Creek Wagyu New York Strip

Salt

Pepper

Canola oil for searing

HOW TO:

Step 1

Set Sous Vide Precision Cooker to 129°F / 53.9°C

Step 2

Season steak with salt and pepper

Step 3

Place in a resealable bag and sous vide for 2 hours.

FINISHING STEPS:

Remove steak from bag and pat dry,

Step 1

Heat heavy-bottomed cast-iron over high heat. Add oil.

Step 2

Sear steak on each side for 30-45 seconds. Slice and serve!