What goes in the bag
One approximately 1½-inch-thick New York strip steak, hand-cut from a whole strip roast. Weight varies. Bagged with rosemary, butter, and salt for a rare sous-vide cook.
Prepare & package
Cut the New York strip roast into steaks approximately 1½ inches thick. Season each steak with salt, add rosemary and butter, vacuum-seal individually, and freeze.
Store & thaw
Keep frozen in the sealed sous-vide bag. No thawing is required before cooking.
Cook or reheat
Cook directly from frozen in a 128.5°F sous-vide bath for 3–4 hours.
Finish & serve
Remove from the bag and pat extremely dry. Finish with a very hard, brief sear over a hot grill or in cast iron, browning the exterior without materially increasing the rare interior doneness. Both Kyle and Melody prefer the steak rare.