Garlic & Herb New York Steaks

Name: Garlic & Herb New York Steaks | Thermador Recipes
Ingredients: Thick-cut New York steaks; (about 1 pound and 1.5” thick each); Sprig of fresh rosemary, thyme or oregano; Large clove garlic, cut into slices; (about 1 clove per 2 steaks); Butter, for searing steaks; Salt, to personal taste; Ground Black pepper, to personal taste

Picture a New York strip that’s perfectly pink from edge to edge, infused with garlic and fresh herbs, and finished with a caramelized crust you’ll want to show off. Thermador’s Air Sous Vide gives you that level of control—low, even heat locks in juices and concentrates flavor while you prep sides or set the table. A quick hot sear at the end builds the savory brown crust that makes every bite sing. It’s a straightforward way to turn a great cut into a memorable steak night, whether you’re cooking for two or entertaining friends.

Ingredients

3-4 servings:

Thick-cut New York steaks

(about 1 pound and 1.5” thick each)

Sprig of fresh rosemary, thyme or oregano

Large clove garlic, cut into slices

(about 1 clove per 2 steaks)

Butter, for searing steaks

Salt, to personal taste

Ground Black pepper, to personal taste

Instructions

Step 1

Generously season the steaks with salt and pepper.

Step 2

Place each steak inside their own individual vacuum seal bags with herbs and a couple garlic slices per steak.

Step 3

Vacuum seal steaks and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.

Step 4

Set oven mode to Air Sous Vide. Set temperature to 130°F.

Step 5

Air sous vide for 180 minutes for medium rare.

Step 6

Remove steaks from the bags. Heat a skillet on high heat. When very hot, add the butter to the pan, then add the steaks.

Step 7

Remove the herb and garlic from the steak and place in the skillet. Sear each side for about 1 minute or until a crust forms to your liking.

Step 8

Add additional butter if desired and spoon the melted butter over the steaks before serving.