Cooking My First NY Strip Steak Using Anova's New Precision Sous Vide Cooker + Vacuum Sealer

This video is our first experience cooking USDA Prime NY Strip Steaks using the sous vide method, utilizing our newly acquired Anova Precision Sous Vide Cooker amzn.to/3puxHvl as well as the Anova Precision Vacuum Sealer. amzn.to/3orPiVs
The outcome? Not bad for the first take. We wanted to cook the steak medium rare, however it turned out to be medium because we set the cooking temperature a bit too high (should be 130F but we set the cooker initially running at 136F). The steak turned out nice and tender but definitely will have to improve our temperature and time control on future cooking sessions.
The Precision Sous Vide Cooker performed flawlessly, heating water faster than we expected and kept a constant temperature. The Precision Vacuum Sealer did the job well as well, sealing our steaks nice and tight.
All in all, a great surprise cooking Sous Vide: It's super easy and super simple and probably the best way to elevate any home-cooked meat juicy and tender every single time.

[@crush42mash6]

Great explanation, looks easy too I always buy bulk chicken and steaks, so this is perfect for me to put them away in the freezer

[@barbarianatgate2000]

If you still have to sear it and watch your time so it's not overcooked, what the point? And yes, that steak missed medium rare by about 8 degrees. You'd be better putting a sear on it first, let it cool completely, and then put it in the sous vide with a couple of pats of butter and your herbs, then bring it to temperature.

[@TheGizmoGarage]

Yes, It's been a while since we made our first steak using sous vide... Now we have all meats perfectly cooked and sometimes we don't sear and the flavor is still amazing. But will try to sear first next time. It's that we usually season the steaks and then freeze them in freezer till the time to cook so searing prior to cooking is not as convenient for us.

[@FinnBjerke]

Some folks dont use the plastic bags .... Resultas aint bad ....

[@JBCool0729]

Why, you did not had larger pan.

[@TheGizmoGarage]

Wastes more water and energy with larger pan

[@JBCool0729]

@@TheGizmoGarage a little more water wont hurt and energy for few pennys, if you worry then dont use at all.

[@leonardmottjr1]

@@JBCool0729 Really? "If you worry then don't use at all" The guy is being practical by using a pan that uses the minimum amount of water which in turn uses the least amount of time and energy to heat. Then you say "don''t use at all" funny. If you think you can do it better then lets see your KZbin video.

[@JBCool0729]

@leonardmottjr1 what a nonsense to say what you saying. Just no brains to use small thing for sous vide.

[@renaudli5834]

Too much work for 2 pieces of steak 😊

[@JBCool0729]

you dont need to rest with sous vide

[@TheGizmoGarage]

Correct