Sous Vide Strip Steaks with Chives and Garlic

By: Bruce Weinstein and Mark Scarbrough

Sous Vide Strip Steaks with Chives and Garlic
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Max Pressure Cook, Sous Vide
cuisine icon Notes
["Beyond
•\tFor the best steak sauce, whisk 6 tablespoons ketchup, 2 teaspoons soy sauce, 2 teaspoons Worcestershire sauce, 1/2 teaspoon onion powder, 1/4 teaspoon red wine vinegar, 1/4 teaspoon garlic powder, and several dashes of hot red pepper sauce, like Tabasco sauce. "]
cuisine icon Keywords
2 servings, boneless beef strips steaks, contributed, cook 10 hour, easy, fresh chives, garlic cloves, ground black pepper, kosher salt, main course, max pressure cook, modern, more than 2 hours, olive oil, prep 5 min, sous vide, water

prep icon Prep Time
5 min
cook icon Cook Time
10 hour

serving icon Servings
2 servings
Ingredients
  • Water
  • 2 boneless beef strips steaks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 12 fresh chives
  • 2 medium garlic cloves
Instructions
  • Fill a MAX Instant Pot two-thirds or to the Max Fill line with water. Set the machine’s heat-safe trivet in the pot’s bottom. Latch the lid onto the pot.
  • Set the machine to its SOUS VIDE function. Set the timer for 10 hours. Set the temperature for 130°F. Press the START button.
  • As the water heats, rub the steaks with the oil; season them with salt and pepper. Set each steak in a small vacuum-sealer bag; add half the chives and half the garlic. Seal the bags on the regular setting of the vacuum sealer. If you don’t have a vacuum-sealer, set each steak in a 1-quart zip-closed plastic bag, add the chives and garlic, and seal using the water method.
  • When the water is at the right temperature, unlatch the pot’s lid and open the cooker. Use kitchen tongs to lower each bag with its steak into the cooker; use the handles of the trivet to hold them down onto it. The bags must not touch; they must have enough room between them that convection currents can circulate between them, as well as between the bags and the insert’s sides. Latch the lid onto the cooker again. Cook for 10 hours, paying careful attention to the water level in the pot.
  • When the steaks are ready, keep them in the water bath and set a cast-iron skillet over medium-high heat until smoking or brush the grill grates clean and prepare the grill for high-heat cooking (about 500°F). Unlatch the lid and open the cooker. Use kitchen tongs to get the bags out of the cooker. Open them and remove the steaks. Discard the chives and garlic, as well as the plastic bags.
  • Blot the steaks dry, then set them in the skillet or on the grate directly over the heat source. Cook for 1 to 2 minutes, turning once, for a good crust. Serve at once.
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