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Posted in: Beef
Prep Time:
5 Minutes
Marinade Time:
60 Minutes Sous Vide
Grill time:
10 Minutes

Sous Vide Steak

with Red Wine Reduction

Posted on by Andrea Alden
Sous Vide Steak
Serves 2
Prep Time:
Marinade Time: 60 Minutes Sous Vide
Grill time: 10 Minutes
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Sear over high heat
Sear over high heat
Serve with your favorite sides
Serve with your favorite sides
Don't forget the reduction
Don't forget the reduction

Sous Vide Steak

Serves: 2       Total Time: 75 Minutes


  • 2 New York Strip steaks, 1-1½ inch thick
  • steak spice to taste
  • 2 tbsp. butter
  • Joule, by ChefSteps Sous Vide cooker
  • 1 or 2 cloves of garlic
  • sprig of fresh thyme
  • 1 cup red wine
  • ¼ cup of butter
  • salt and pepper to taste


Step 1
Prep your Sous Vide cooker as you typically would, set the temperature to 135°F. Preheat the side burner on your grill to high, or an interior burner to 500°F.
Step 2
Pat the steaks dry and then sprinkle both sides with your favorite steak spice mix, or generously season with salt and pepper.
Step 3
Sear the steaks for 1 to 2 minutes per side, until great sear marks form. Remove them to a chilled plate or rack for a minute or two before placing them (and any juices) into a sturdy ziplock style bag with the 2 tbsp. butter. Remove as much air from the bag as you can before submerging the bagged steaks into the heated water bath. Allow the steaks to cook for 60 minutes for medium rare.
Step 4
When your timer goes off, remove the steaks from the water bath and turn off the Sous Vide. Remove the steaks to a plate, reserving the bagged juices. Preheat your grill to high/500°F again.
Step 5
Place a skillet or saucepan over medium-high heat and add the reserved beef juices, garlic, and thyme. Cook until the garlic and thyme begin to brown, then add the red wine. Cook to reduce the liquids until they’re somewhat thickened, before whisking in the butter, a little at a time. Add salt and pepper to taste.
Step 6
When the grill is hot again, sear the steaks for 1 to 2 minutes per side before serving.
Step 7
Serve the steak with your favorite sides, topped with the red wine reduction.

This Sous Vide Steak with Red Wine Reduction was delicious for dinner, making it feel like date night, without having to go out or being much work at all. We served ours with a giant Caesar salad, but mashed potatoes and roasted veggies are equally as delightful. 

Happy Grilling! 

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