Vacuumed Sealed: Seared NY Strip Steak

I recently acquired a vacuum pump and bags that preserve food, but also help add flavor to food. Me being a steak guy, I had to see how a steak would turn out sealed with all the standard seasonings I add to my steak. Thyme, butter, salt & pepper, olive oil, and garlic all sealed and marinating for one day. The cook on the beef will be the same, a cast-iron sear for about 4-5 minutes on each side at high heat. 

Ingredients/Tools

  • Zwilling Vacuum Pump
  • Zwilling Vacuum bag
  • Two Ny Strip Steak 1.5lb
  • Butter 4tbsp
  • 3 Garlic cloves smashed
  • 5 tbsp Olive Oil
  • 3 Thyme Springs
  • Salt&Pepper to taste
  • Place all the ingredients in your vacuum bag making sure most of the dry and wet ingredients are on the steak and away from the sealing tab on the bag
  • Once all ingredients are together, seal your bag at the top, and follow the instructions on how to seal your bag and pack in the flavor.
  • Once the air was removed, leave the bag in the fridge for at least twenty-four hours.
  • Take steaks out of the fridge and let sit for about 10 minutes.
  • Grab a cast iron skillet, and preheat to a high heat.
  • Once heated add a small amount of olive oil to coat the pan.
  • Take your steaks out of the bag and immediately add them to your skillet, moving the dry ingredients over to the side of the pan.
  • Cook strips for two and a half minutes on each side, flipping twice for a medium rare cook, making sure to also sear the fat for two minutes with tongs.
  • Once your steak is completely seared and has a quick bounce back when touched its ready to be taken out.
  • Let the steak rest for 5 minutes before cutting, to allow the steak to reabsorb all of that incredible flavor.
  • Slice your steak and enjoy !

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