Steak and Red Wine Sauce


2 Piece - New York Steak, 1 in thick
40 grams - olive oil
100 grams - butter, divided

5g - garlic, chopped
1g - thyme, fresh
250g - red wine
- black pepper, as needed

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 1 hours 4 servings



Heat My Sous-Vide to 135°F/57°C

Presear steaks
Pour enough oil into a pan to coat, warm over high heat
Pat steaks dry with paper towel
Sear steaks quickly on each side when pan is hot
Turn off heat and transfer steaks to cool

Place steak and butter cubes into bag and seal
Cook for 60 minutes
Lower bag into the water
Clip bag onto side of pot


Transfer steaks to a plate and season with salt, reserve any
juice in the bag
Return pan to high heat and sear with season side up
Sear quickly, flip and season the other side until crispy
brown edges form
Remove steaks from pan

Prepare Sauce
Return pan to high heat and add steak juices from bag
Bring to a simmer and add garlic and thyme, allow to
brown slightly
Add red wine and butter, stir until wine reduces and becomes
Remove sauce from heat and strain through a fine-mesh