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Sous Vide New York Strip

There’s a new trend coming to kitchens called Sous Vide.

It isn’t exactly new. Sir Benjamin Thompson first described it back in 1799, and then it was rediscovered sometime in the 1960s by American and French engineers.

I’ve been reading about Sous Vide, a cooking method where food is placed and vacuum-sealed in a bag (think Ziploc) and cooked in a temperature-controlled environment for longer than usual times at a regulated temperature.

Sous Vide’s purpose is to cook the food evenly without overcooking the outside and retaining moisture and flavor.

I tried Sous Vide cooking this weekend for the first time using the Instant Pot Sous Vide.

The result was delicious.

Even my kiddos kept raving about the Sous Vide New York Strip steak I cooked.

Sous Vide New York Strip

The sous vide new york sirloin is the best steak you'll ever have

I love that it is easy and doesn’t require me to babysit the cooking.

It allowed me to finish some work while still knowing dinner and our designated time would be ready.

I used the Sous Vide by Instant Pot, which was sent to me in exchange for this post.

The Instant Pot SousVide is easy-to-use, allowing home gourmets to prepare the perfect meal for family and friends.

sous vide instant pot up close

The first part of sous vide cooking is to bring your water to the temperature for your food.

We like our steaks medium-rare, so our ideal temperature is 129-degrees.

Sous Vide New York Strip heating water

While the water was heating to the ideal temperature, I prepared the meat.

Sous Vide New York Strip choice ny strip

I used four-choice New York Strip steaks, about half an inch in thickness.

Each steak needs to be cooked by itself, allowing the heated water to circulate around the bag.

I prepared one Ziploc bag for each steak.

sous vide new york sirloins ready to cook

Sous Vide New York Strip Seasoning:

1 Tablespoons Butter, melted

1 Tablespoon Red Wine

1 Tsp. Steak Seasoning (I used McCormick Brazilian Steak Seasoning)

Add all ingredients to the bag and squish the bag until all are well blended.

Add the steak to the bag and vacuum seal.

Once your water is heated to the desired temperature, drop your vacuum-sealed meat into the pot.

Sous Vide New York Strip set the timer

Set the timer. In this case, one hour.

That’s it.

I walked away.

I returned after one hour, with my husband supervising; he opted to cook them a little longer. (This is why two people should not cook together).

We removed the steak from the bags and placed it into a hot pan to sear the steaks.

It took like two minutes to sear all four.

We sat down to eat, and when we sliced it open, the color was stunning.

That first bite was heavenly.

It melted in the mouth. It was filled with flavor. It was maybe the best steak I’ve ever eaten.

We can’t wait to try Sous Vide cooking with other meats and other seasonings!

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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