the Breville Test Kitchen

Essential NY Strip

Name: Essential NY Strip
Cook time: 300 s
Total time: 1500 s
Yield: Serves from 1
Ingredients: New York strip steak(s); ¼ tsp kosher salt (per steak); 1 tsp oil (per steak); Neutral flavored oil - as needed for searing; Sea salt - to serve; Freshly ground black pepper - to serve

Prized for its rich meaty flavor, the New York strip cooks perfectly with the sous vide technique. Searing at the end gives a deliciously seasoned crust. Serve it with fries, serve it with salad or just serve it with a knife, fork and pinch of salt.

The HydroPro™

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25 mins total time

5 mins active time

Easy

Serves from 1

Ingredients

Measurements:

New York strip steak(s)
¼ tsp kosher salt (per steak)
1 tsp oil (per steak)
Neutral flavored oil
as needed for searing
Sea salt
to serve
Freshly ground black pepper
to serve

Instructions

1
Attach the HydroPro to the side of a pot or large vessel ((max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the steak(s) in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking 2 steaks, place flat, in the bag side by side. If cooking more, use multiple bags. You can either place the bagged steak(s) in the water bath or refrigerate until the water has preheated.
Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut or Tough Cut, followed by the cut shape that best matches your New York strip steak(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry.
6
Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak(s) for 30 seconds on each side. Transfer the steak(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all steaks.
Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
7
Transfer the New York strip(s) to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.