Sous Vide Steak Au Poivre

Sous Vide Steak Au Poivre

Jessica Formicola
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 4


  • FoodSaver
  • Large Cast-Iron Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 lb New York strip steak
  • 1 tbsp Kosher salt
  • 2 tsp freshly ground black pepper
  • 3 cloves garlic lightly smashed
  • 3 sprigs thyme bruised
  • 1 gallon FoodSAver Sous Vide Vacuum Seal Bag
  • 3 tbsp butter
  • 2 cups Au Poivre Peppercorn Sauce
  • 1 tbsp Maldon sea salt


  • Season all sides of your New York strip.
  • Top with smashed garlic and fresh thyme sprigs.
  • Place inside a gallon size FoodSaver® Sous-vide Vacuum Seal Bag. Seal well.
  • Heat your sous-vide machine to the desired temperature, rare (120-128 °F), medium rare (129-134 °F), medium (135-144 °F), medium-well (145-155) or well done (156 °F).
  • Submerge vacuum-sealed bag in water. It should sink.
  • Cook for 45 minutes to 2 1/2 hours. You can cook it longer, but the chemical make-up of fibers starts to change and while it will remain cooked to temperature, the texture will change.
  • Carefully remove the bag from water bath, cut to open.
  • Heat large cast-iron pan over high heat to smoking point. It needs to be ridiculously hot. As hot as you can get it!
  • When hot, add butter and steak immediately after.
  • Cook for no more than 90 seconds, flipping from one side to the other every 15 seconds, finally giving the edges a quick sear.
  • Transfer to a cutting board, slice against the grain.
  • Top with Au Poivre Peppercorn Sauce and Maldon sea salt.
Keyword sous vide, steak, steak au poivre