Ingredients

• 2 NY strip steaks, cut about 1 1/2 inches thick

• Kosher salt

• freshly cracked black pepper

• 2 sprigs thyme (optional)

• 2 garlic cloves (optional)

• 2 Tablespoons avocado oil (or another neutral, high smoke point oil)

Instructions

Season + Bag

Season the steaks liberally with Kosher salt and freshly cracked black pepper. Place them in an appropriately sized vacuum-seal bag or zip-top bag large enough to fit both steaks. If desired, add the thyme and garlic to the bag. Seal the bag with your vacuum sealer according to the manufacturer’s instructions (vacuum level 3, seal level 3 if using a Wolf vacuum seal drawer). If using a zip-top bag, remove as much air as possible.

Sous Vide in Convection Steam Oven

Open the convection steam oven and place the bag on the wire rack in rack position 2. Close the oven. Select “Sous Vide” mode, then press the temperature button. Program the temperature to: 125°F for rare, 130°F–135°F for medium rare, 135°F–145°F for medium, 145°F–155°F for medium well, and 155°F–165°F for well done. Press “Set,” then press “Start.” Set a timer for 2–4 hours. The longer the cook time, the more tender your steak will be.

Remove + Dry

Once the desired time has elapsed, open the oven and remove the steaks from the bag. Discard the juices, then pat the steaks dry with a paper towel.

Sear + Serve

Preheat a large skillet over medium-high heat for 2–3 minutes. Add the avocado oil and swirl to coat the bottom of the pan—the oil should show small wisps of white smoke. Add the steaks and sear for 1–1 1/2 minutes per side. If desired, sear the fatty side of the steaks for 1–1 1/2 minutes to render the fat. Remove from the skillet and serve whole or sliced—no resting required.