
Photos and recipe: Dave Sands
This method ensures even cooking throughout, with a beautiful sear at the end to lock in that savory crust.
Ingredients:
- 1-2 NY Strip Steaks (1 to 1.5 inches thick)
- Firecracker Farm Three Kings Sea Salt (I used Snake Eater Buddy Batch as a finishing salt after slicing)
- Freshly ground black pepper
- 1-2 cloves garlic, smashed (or granulated garlic) (optional)
- Fresh thyme or rosemary sprigs (optional)
- Extra Virgin Olive Oil, Tallow, or Butter/Ghee (for searing)
Equipment
- Sous vide precision cooker (Here’s what I use)
- Large pot or container for the water bath
- Vacuum-seal bag or ziplock bag (for the water displacement method)
- Cast iron skillet (or another heavy skillet) for searing
- Tongs (for handling the steak)

Instructions
- Set Up the Sous Vide Bath
Preheat your water bath to 129°F (54°C) for medium-rare.
For other doneness levels:
Medium: 135°F (57°C) Medium-Well: 145°F (63°C)
(If you don’t have a sous vide container, a large pot works just fine.)
Season the Steak
Generously season both sides of the steak with Firecracker Farm Three Kings Sea Salt and freshly ground black pepper.
Optionally, add smashed garlic or granulated garlic, along with thyme or rosemary, for extra depth of flavor.Vacuum Seal the Steak
Place the steak in a vacuum-seal bag or use a ziplock bag with the water displacement method:
Seal the bag almost completely, then lower it slowly into the water bath, allowing the water to push the air out before sealing it fully.Cook Sous Vide
Submerge the sealed bag in the preheated water bath.
Cook for 60 minutes (but up to 90 minutes is fine without overcooking).Sear the Steak (Once Sous Vide Cooking is Complete)
Carefully remove the steak from the bag, being mindful of the hot juices.
Pat the steak completely dry with paper towels—this is key to achieving a perfect sear.
Heat a cast iron skillet over high heat until smoking hot.
Add 1 tbsp of oil/butter/ghee and wait until it shimmers.
Place the steak in the skillet and sear for 30-45 seconds per side.
For an extra layer of richness, add 1 tbsp of butter, smashed garlic, and fresh herbs to the pan and baste the steak while searing.Rest and Serve
Remove the steak from the skillet and let it rest for 2-3 minutes to allow juices to redistribute.
Slice against the grain and serve.
Finish with another sprinkle of Firecracker Farm Salt to enhance the final flavor.
Optional Additions
While the steak rests, make a quick pan sauce—such as a garlic butter drizzle or a pan-seared mushroom sauce—to elevate the dish.
🔥 Enjoy your perfectly cooked, restaurant-quality sous vide NY strip steak! 🔥


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