But when it comes to a hearty, thick-cut steak, most chefs will agree it\u2019s difficult to get the process just right<\/em> and do justice to such a massive cut. That\u2019s where the sous vide method truly shines. All it takes is a sous vide machine and some patience. Don\u2019t let the fancy name scare you off, simply follow these easy chef-approved steps and you\u2019ll be a pro in no time!<\/p>\n \u201cSous vide\u201d is French for \u201cunder vacuum,\u201d which is in reference to the technique of keeping your steak in a vacuum-sealed bag while it cooks in water at a very precise temperature. This method has become more popular over the years, expanding out of the steakhouse and into your house as a go-to for perfectly preparing thicker steaks, which can be notoriously difficult to achieve. The process to sous vide meat<\/a> is consistent, produces a powerhouse of flavor, and can be more hands-off than many other methods.<\/p>\n We decided to perform this technique on a real monster of a steak: Omaha Steaks King Cut: 32 oz. New York Strip<\/a>. This gorgeous cut is firm, beautifully marbled, bursting with bold, beefy flavor that\u2019s been maximized over at least 28 days of extra aging, and hand-carved by master butchers. Using the sous vide method, you\u2019ll be able to achieve the consistent 125\u00b0F to 135\u00b0F heat it requires, while also getting intense permeation of the herbs. Getting hungry yet? Let\u2019s get started!<\/p>\n Before we get into the actual cooking process, we need to prep the steak. With a steak this large, we recommend using the refrigerator method to ensure complete thawing, which will take considerably longer than an average-sized steak, so plan your meal accordingly. Simply move it from the freezer to the refrigerator while still packaged and let it thaw for 48 to 72 hours. Omaha Steaks vacuum-sealed packaging is sous vide-certified, but we recommend transferring the steak to another resealable package so you can add oil and seasonings that deliver next-level flavor. Simply remove it from its packaging, pat dry on all sides with paper towels, and season generously with salt and pepper.<\/p>\n Place your seasoning steak in a heavy-duty resealable bag and add thyme, rosemary, parsley, garlic, and olive oil to the bag, which will draw out and deepen the flavor of the fresh herbs. Then remove all excess air from the bag and seal it.<\/p>\n Now it\u2019s time for the fun part! Set up your sous vide machine\/device according to the manufacturer\u2019s instructions and set the temperature to 125\u00b0F for rare or 135\u00b0F for medium doneness. Not sure what that looks like on a thick steak like the King Cut? Refer to our Steak Doneness Guide<\/a> and this helpful King Cut Cooking Chart<\/a>. Place the sealed bag in the water, ensuring it is completely submerged, and let the machine do all the hard work, sous viding it for three to four hours.<\/p>\n We\u2019re not quite done: Next, preheat a large cast-iron or heavy skillet or your grill to medium-high. Remove your perfectly sous vided New York strip from the bag and pat it dry with a paper towel. Place the steak fat-side down in the skillet or on the grill and sear all sides until it is well-browned with a perfect crust, then remove from heat.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/09\/How-to-Sous-Vide-and-Sear-a-Thick-King-Cut-New-York-Strip-Steak.jpg” alt=”How to Sous Vide a Thick Steak” title_text=”How to Sous Vide and Sear a Thick King Cut New York Strip Steak” align=”center” _builder_version=”4.17.3″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n You\u2019ve waited at least 52 hours to savor the taste of a perfectly sous vided massive steak and now it\u2019s time to hold out for just a few more minutes to make it count! It\u2019s vital that you let your steak rest under tented foil for 10 minutes after cooking, which is a bit longer than for standard steaks but critical for a thick king cut. These 10 minutes allow the mouthwatering, bursting-with-flavor juices to redistribute and create the perfectly tender, juicy bite you\u2019ve been waiting for.<\/p>\n To cut your King Cut New York strip, simply locate the grain and cut against it to achieve perfect slices. Bon app\u00e9tit!<\/p>\nWhat Does \u201cSous Vide\u201d Mean?<\/strong><\/h3>\n
How to Sous Vide a Thick Steak<\/strong><\/h2>\n
1. Thaw and Season<\/strong><\/h3>\n
2. Bag and Add Additional Seasoning<\/strong><\/h3>\n
3. Sous Vide Steak<\/strong><\/h3>\n
4. Finish by Pan-Searing Steak<\/strong><\/h3>\n
5. Rest for 10 Minutes<\/strong><\/h3>\n
6. Slice and Serve<\/strong><\/h3>\n
![\"king](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2022\/12\/blogwp_sous-vide-king-cuts-150x150.jpg\")
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