Sous Vide Steak Dinner

The restaurant secret to foolproof, perfectly cooked steak is finally within the reach of home cooks, thanks to countertop sous vide machines. Drop in a bag of spinach mixed with cream cheese and garlic and you have the quintessential steakhouse dinner for two.
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  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

Two 1-inch-thick boneless New York strip steaks (about 10 ounces each)

2 large sprigs thyme

4 tablespoons unsalted butter

3 cloves garlic, crushed

Kosher salt and freshly ground black pepper

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/4 cup heavy cream

2 ounces cream cheese

1 tablespoon vegetable oil

Garlic bread, for serving

Directions

  1. Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
  2. Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
  3. Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
  4. Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.