Garlic & Herb New York Steaks

Adding some garlic slices and sprigs of herbs like rosemary, thyme or oregano gives a little extra flavor to the steaks. Use them both in the vacuum sealed bags when cooking in the Air Sous Vide mode and then add the same garlic and herbs to the pan when you sear the steaks.

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

Directions

1. Generously season the steaks with salt and pepper.
2. Place each steak inside their own individual vacuum seal bags with herbs and a couple garlic slices per steak.
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.
4. Set oven mode to Air Sous Vide. Set temperature to 130°F.
5. Air sous vide for 180 minutes for medium rare.
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.
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.
8. Add additional butter if desired and spoon the melted butter over the steaks before serving.