Sous Vide New York Strip Steak

Sous Vide New York Strip Steak

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher

Makes 1 serving, but make as many pouches as you like!

3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks
Salt and pepper to taste
Chilli salt

1. Fill and preheat SousVide Supreme to 130F/54.5C.
2. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for 8 hours.
4. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

Suggested serving sides: buttered noodles and rapini