Step 1

HEAT SOUS WATER BATH in a large container or pot to the correct temperature - Note The water will take about 10-15 minutes to reach the correct temperature. Tip: to speed up the heating process, use hot tadp water.

Step 2

SEASON STEAKS: Sprinkle the steaks generously with salt and pepper (and lightly with garlic powder if desired) on both sides. Lay a small sprig of thyme or rosemary on the meat if you like for additional flavor. Don't overdo the rosemary.

Step 3

PREPARE MEAT FOR SOUS VIDE: To vacuum seal: Fold over a flap on 1-2 vacuum seal bags (use maximum 2 steaks per bag). Place two New York Strip loins inside each bag and unfold the flap. Using a vacuum sealer, seal the each sous vide bag (and vacuum out the air) as per machine instructions. Note 3 for water displacement method.

Step 4

SOUS VIDE STEAKS: Plunge the vacuum-sealed bag (s) into the pre-heated water bath. Make sure they are fully submerged under the water. If not, weigh them down with a pot or tongs. See times for cooking Note If steaks are over 1 inch thick/2.5 cm, I cook a minimum of 90 minutes.

Step 5

MAKE THE BALSAMIC SAUCE: Place all balsamic sauce ingredients in a small saucepan and stir to combine. Bring to boil, lower heat and simmer for 5-7 minutes until it thickens and coats the back of a spoon. If desired, stir in a tablespoon of cold butter for a velvety finish. Shortcut: mix ingredients together in a small bowl and skip the cooking. I do this all the time if I am glazing the steaks while on the grill.

Step 6

GRILL OR PAN SEAR STEAKS: Remove the sous vide steaks from the sealed bag (s). Discard juices. Pat the meat dry with paper towels. Rub or spray with oil or smear on a thin layer of mayonnaise over the meat. If you aren't using the balsamic sauce, sprinkle lightly with steak seasoning or just salt and pepper. To Grill: Heat grill to High. Grill the steaks about 1- 1 1/2 minute on each side (including the outer edges) to achieve nice grill marks. Brush with balsamic sauce if you like while you're grilling (I do).To pan sear: Heat a cast iron skillet to a little higher than medium-high heat (8-9/10). Place steaks in pan and sear for a minute per side including the edges. Press down to get a good sear. If not using the balsamic sauce, you can instead add a tablespoon of butter and a sprig of thyme or rosemary at the end of you like and spoon in over the steaks. No need to rest the steaks. Drizzle balsamic sauce over steaks. Serve and pass extra sauce. STEAK SALAD OPTION: Note 4.