Quick New York Strip Steaks

Looking for precise results but don't have the time to sous vide your steak? By using the Anova Precision Oven's food probe, and setting the oven temperature just a touch higher than your target temperature, you can produce a steak that's cooked to your preferred doneness in half the time. This method will give you more of a traditional texture than the ultra-tender steaks true sous vide produces, but the time savings are worth it! Use this recipe as a starting-off point to put your own spin on a classic, perfect steak. Make sure to keep in mind that you'll be searing the steaks after cooking, so save any easy-to-burn dry herbs and spices for post-sear topping. This method also works well for other cuts of steak. The cooking time will increase for thicker cuts, but since you're using the probe to determine doneness, there's no guesswork required for timing. Notes: This recipe will produce a medium-rare steak. Adjust the probe target to the same temperature you prefer your sous vide steak, but subtract 2°F (1°C) because the meat will carry over slightly. For example, set the probe target to 120°F (49°C) for rare, 124°F (51°C) for medium-rare, or 127°F (53°C) for medium. Set the oven temperature 15°F (7°C) higher than the target temperature. You may scale this recipe up to as many steaks as you can fit in the oven, or down to a single serving, and the time and temperature settings remain the same.