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Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce

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5 from 4 reviews

  • Author: Mike Vrobel
  • Total Time: 4 hours 25 minutes
  • Yield: 6-8 1x

Description

Sous Vide New York strip roast recipe - perfect medium-rare, edge to edge, with a bourbon cream pan sauce.

Ingredients

Scale
  • 3-pound New York strip roast
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground mixed peppercorns
  • 2 sprigs rosemary
  • 2 sprigs thyme

Bourbon cream pan sauce

  • Juices from the sous vide bag, strained through a fine mesh strainer, plus enough chicken stock to come up to 1/2 cup
  • 1/4 cup bourbon
  • 1/2 cup heavy cream

Instructions

  1. Prep the sous vide water bath: Preheat the sous vide water bath for 130°F/54.5°C for medium-rare. (For medium, set it to 140°F/60°C; for rare, set it to 120°F/49°C).
  2. Season and vacuum seal the roast: Season the roast with the salt and peppercorns, then put it in a gallon/3.8L vacuum bag. Stuff a sprig of rosemary and a sprig of thyme on each side of the roast, then vacuum seal the bag.
  3. Sous Vide the roast: Put the bagged roast in the sous vide water bath, and sous vide for at least 4 hours, or up to hours. Remove the roast from the vacuum bag, discard the herb sprigs, and strain the bag juices through a fine mesh strainer.
  4. Sear the roast: Preheat a large frypan over medium high heat until it is ripping hot. Sear the roast for 1 minute a side, starting with the fat side of the roast, until it is browned on all sides. (My roast had 6 sides - the 4 wide sides, plus the two edges.)
  5. Make a pan sauce with the strained drippings: Turn the heat in the pan down to medium, pour in the bag juices and chicken stock, and scrape any browned bits loose from the pan. Add the bourbon and bring to a simmer, then add the cream and simmer until the sauce thickens, about 5 minutes. Taste the sauce, and add salt and pepper as needed - you want the sauce to be highly seasoned.
  6. Slice and serve: Slice the roast into 1/2 inch thick slices and serve, passing the pan sauce at the table.

Notes

4 to 8 hours? Why is the cooking time so wide? 4 hours is how long it takes to cook the roast to doneness; that is how long it takes to heat the roast all the way though. At that point, sous vide will keep it "done" indefinitely, but after about 4 hours, the roast will start to get a little mushy on the edges. More details about Sous Vide here: Sous Vide Cooking Times for a Boneless Roast.

The key to a roast is good marbling. I check all the roasts in the case, looking at the edges for little streaks of intramuscular fat, and pick the most marbled one.

I tried to use a tip from StefanGourmet.com, and pour the liquid in the sous vide bag through a coffee filter to filter out the coagulated proteins…except there wasn’t much liquid in the bag to begin with; maybe 1/4 cup at most. All it did was get the coffee filter wet - the liquid didn’t actually pass through the filter. I wound up pouring the liquid out of the filter and through a fine mesh strainer, then adding chicken stock to get the amount of juices I wanted for the sauce. Next time I’m going to try this tip from FoodNearsVille and wet the coffee filter before straining - it should help the liquid flow. (Or maybe I should have used StefanGourmet’s suggestion of paper towels. I’ll let you know how it turns out.)

  • Prep Time: 10 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Sous Vide
  • Cuisine: American

Find it online: https://www.dadcooksdinner.com/sous-vide-new-york-strip-roast-with-bourbon-cream-pan-sauce/