Enjoy a restaurant quality family meal you can easily make at home with this Sous Vide Strip Steak with Carmelized Onions & Mushrooms.
Why cook sous vide?
Since sous vide cooking makes use of precise temperature control you have complete control over heat and temperature.
This makes it very easy to consistently cook great food with tons of flavour, and perfect textures. Your food cooks in its own juices which ensures your food will be juicy and tender.
What is sous vide cooking?
Sous vide is a cooking technique where food is vacuum-sealed in a bag and then cooked in a very precise temperature in a water bath. It results in perfectly cooked food every single time.
The technique has been used for years in high-end restaurants but is also really accessible to home cooks thanks to a number of affordable and easy-to-use sous vide precision cooking equipment.
Sous vide cooking is really simple:
1. Attach your sous vide precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
2. Put your food in a sealable bag and clip it to the side of the pot.
3. Finish by searing, grilling, or broiling the food.
What equipment do I need to cook sous vide?
Getting started with sous vide cooking is easy and affordable thanks to the recent availability of sous vide devices built for the home cook. These are the products I use, love and recommend:
- A sous vide precision cooking device
- Packaging for your food, like resealable bags or canning jars
- A container to hold the water, like a large pot or storage container
Best Side Dishes to Serve with Strip Steak
This Strip Steak can be served with anything you normally enjoy a roast with! Try one of these amazing side dishes to turn your strip steak into a complete meal:
- Melting Potatoes
- Crock Pot Baked Potatoes
- Oven Roasted Vegetables
- Brown Sugar Glazed Carrots
- Apple Butternut Squash Casserole
Click here to see even more tasty side dishes to serve with beef.
Sous Vide Strip Steak
Prep time: 10 minutes | Sous Vide Temp: 131°F | Cook time: 2 hours + 10 minutes to finish | Serves: 4
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 T. extra virgin olive oil, divided
10 oz. white mushrooms, sliced
Directions:
Fill a large container or pot with water and attach the sous vide precision cooking device 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.
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, start to prepare 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.
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 colour, approximately 2-3 minutes per side.
Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms, and your choice of sides. Enjoy!
Sous Vide Strip Steak
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 T. extra virgin olive oil, divided
- 10 oz. white mushrooms, sliced
Instructions
- Fill a large container or pot with water and attach the sous vide precision cooking device 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.
- 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, start to prepare 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.
- 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 colour, approximately 2-3 minutes per side.
- Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms, and your choice of sides. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
