Sous Vide Cabernet Roasted Garlic Strip Steak with Pan Sauce
Sous Vide Cabernet Roasted Garlic Strip Steak with Pan Sauce, Recipe #21


Yield: 2 steaks with pan sauce

2 (8-10 oz) New York strip steaks

½ cup OMG! Cabernet Roasted Garlic Marinade

salt and freshly cracked black pepper

½ cup dry red wine


  • Place the steaks into a large zip-top plastic bag or a vacuum-seal food saver bag. Pour in the OMG! Cabernet Roasted Garlic Marinade and seal the bag.
  • Preheat the sous vide bath to 129°F. Place the bag into the bath (being careful to leave the zip-top above the water) and let cook 3 hours. 
  • Heat a large heavy-bottom pan over medium high heat until very hot. While the pan heats, remove the steaks from the sous vide bag and gently pat dry (reserve the marinade left in the bag). Sprinkle generously with salt and pepper, then place in the hot skillet. Cook, undisturbed, about 1 minute until the steak has developed an even sear. Flip and cook an additional minute to sear the opposite side. Remove from pan and let rest uncovered.
  • While steaks rest, turn the pan’s heat down to medium. Deglaze the pan by pouring in the red wine and scraping up any browned bits stuck to the pan. Pour in the reserved marinade from the zip-top bag. Simmer until reduced by half and slightly thickened. Serve sauce with the steaks.
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