Perfect tender medium-rare. Sous Vide Steak, cooked with herb butter to perfection with pan-fried fried eggs atop and a simple sprinkle of salt and pepper, is the classic hearty breakfast. And it’s not even hard to master.

Ok, so Sous-Vide cooking is the new thing. Either you know what it is, or you have no clue what this new method of cooking is and why it should matter. It’s a method we use for our Sous Vide Filet Mignon and Sous Vide Flat Iron Steak. For this recipe, we’re using that same sous vide cooking method with strip steak. Strip steak, aka New York Strip, comes from the short loin of the cow and is a fairly tender cut of steak, especially when using the sous vide method.

What Is Sous Vide Steak?

Sous-vide cooking is a technique that is not new. Chefs have been using the method to perfect restaurant-quality meals for years.

Sous-vide cooking means cooking in a controlled-temperature water bath. Yeah, you read that right. Essentially, the food chills in a bath. Literal translation, “Under Vacuum.”

But really, this is brilliant. The water flows around the food at a controlled temp, and the food, sealed in a little bag, cooks evenly over time. This guarantees a precise temperature.

Now, that seems like a readily achievable thing. Sure, we can get a perfect steak every time on the grill. But now, imagine a bright pink center through and through every single time. And not based on knowing what the hot spot on the grill is. But because the temp is perfect. Then, a quick toss onto the grill adds those insta-worthy grill marks. And you are the medium-rare hero not just for your steak but for everyone else.

Strip the science of the whole fancy cooking technique, and it’s just perfect steak, seasoned with your choice of herbs (or our favorite, compound butter) cooked to perfection. Every. Single. Time.

Steak Sous Vide Ingredients

• Strip steaks
• Fresh rosemary
• Fresh thyme
• Garlic clove
• Butter
• Salt and pepper
• Eggs

How to Make The Most Tender Steak

First, take the steaks out of their packaging and gently pat them dry with paper towels. In a small bowl, mix the rosemary, thyme, and garlic, and generously rub the steaks with the fresh herbs.

Then, carefully place each steak into a sous-vide bag and add a dollop of butter on top. Use your vacuum sealer to seal the bags tightly, ensuring no air gets in. You can store these airtight bags in the fridge for up to a day before cooking or freeze them for a future feast.

Next, get your sous vide water bath ready at 130F. Pop the sealed steaks in and let them cook for 2 hours, soaking up all that flavor. When they’re done, take the steaks out and let the bags cool down.

When you’re ready to serve, fire up the grill to high heat. Your goal here is to get those beautiful grill marks on the steaks for that perfect presentation. Sprinkle some salt and pepper on the steaks before giving them a quick sear. Let the steaks rest for at least 5 minutes to let all the juices settle.

While the steaks rest, cook your eggs just the way you like them. Once done, delicately place them on top of each steak for that gourmet touch. Finally, season everything with a dash of fresh salt and pepper and serve alongside some crisp seasonal greens for a complete and satisfying meal. Enjoy!

Leftovers & Reheating

Store leftover steak in an airtight container in the fridge for 3-5 days. Freeze for up to 6 months. However, steak can dry out over time, so it’s best not to leave it in the freezer for too long. Before reheating, let your steak come to room temperature to ensure even cooking.

To reheat, you have a couple of options:

1. Preheat the oven to 250F and grab a baking sheet. Line it with a wire rack and place your leftover steak on top.
2. Bake for around 20 minutes until your steak is reheated to your preferred level of doneness.
3. If you want to reignite that sear, place your steak on a hot cast iron skillet and quickly sear until a nice crust forms.