Sous Vide Steak
with Red Wine Reduction
by Andrea Alden
Sear over high heat
- 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
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.
Pat the steaks dry and then sprinkle both sides with your favorite steak spice mix, or generously season with salt and pepper.
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.
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.
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.
When the grill is hot again, sear the steaks for 1 to 2 minutes per side before serving.
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.