Sous Vide Steak au Poivre is a sous-vide steak recipe worthy of a random weeknight or a special occasion. New York strip is cooked to your perfect temperture smothered in a creamy Au Poivre Peppercorn Sauce. #sousvidesteak #steakaupoirve www.savoryexperiments.com

Sous Vide Steak Au Poivre

Course: Main Course, Main Dish
Cuisine: American
Keyword: sous vide steak, steak au poivre
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 1121 kcal
Author: Jessica Formicola

Sous Vide Steak Au Poivre is a sous-vide steak recipe worthy of an easy weeknight meal or a special occasion. New York strip is cooked to the perfect temperature and smothered in a creamy Au Poivre Peppercorn Sauce.

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Ingredients

  • 2 pound New York strip steak
  • 1 tablespoon Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3 garlic cloves , lightly smashed
  • 3 thyme springs , bruised
  • 1 gallon FoodSaver® Sous-vide Vacuum Seal Bag
  • 3 tablespoons butter
  • 2 cups Au Poivre Peppercorn Sauce
  • 1 tablespoon Maldon sea salt

Instructions

  1. Season all sides of your New York strip.
  2. Top with smashed garlic and fresh thyme sprigs.
  3. Place inside a gallon size FoodSaver® Sous-vide Vacuum Seal Bag. Seal well.
  4. Heat your sous-vide machine to desired temperature, rare (120-128 °F), medium rare (129-134 °F), medium (135-144 °F), medium-well (145-155) or well done (156 °F).
  5. Submerge vacuum sealed bag in water. It should sink.
  6. Cook for 45 minutes to 2 1/2 hours. You can cook it longer, but the chemical make-up of fibers starts to change and while it will remain cooked to temperature, the texture will change.

  7. Carefully remove bag from water bath, cut to open.
  8. Heat large cast iron pan over high heat to smoking point. It needs to be ridiculously hot. As hot as you can get it!
  9. When hot, add butter and steak immediately after.
  10. Cook for no more than 90 seconds, flipping from one side to the other every 15 seconds, finally giving the edges a quick sear.
  11. Transfer to a cutting board, slice against the grain.
  12. Top with Au Poivre Peppercorn Sauce and Maldon sea salt.
  13. If you've tried this recipe, make sure to come back and give it a rating! 

Recipe Video

Recipe Notes

Much of what I've learned about sous-vide has been from J. Kenji López-Alt over at The Food Lab, because he knows it all! 

Nutrition Facts
Sous Vide Steak Au Poivre
Amount Per Serving
Calories 1121 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 25g 125%
Cholesterol 205mg 68%
Sodium 4207mg 175%
Potassium 1163mg 33%
Total Carbohydrates 97g 32%
Dietary Fiber 4g 16%
Sugars 52g
Protein 54g 108%
Vitamin A 5.2%
Vitamin C 1.2%
Calcium 13.8%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.