I have those frozen New York Strip Steaks and find that they usually don’t come out flavorful on the grill but come out much better if I put them in the Sous Vide and then pan sear them. Sometimes I sauté peppers and onions and or mushrooms In the same pan and serve that with the steak. Lately I find that I prefer a pickled vegetable with the steak. It’s very easy to pickle vegetables. I got the perfect recipe that you came boil up a couple hours or day before a steak and just pour it over your vegetables. As soon as a few hours latter you can have delicious pickled vegetables with your steak. My picture has roasted vegetables on the left side of the plate and on the right are the pickled vegetables. I took another photo of what I pickled. Yours will look different depending on what vegetables you use. I cooked 2 steaks that are around 4 meals in my house in your house this might be only 2 servings. Your idea of servings may differ as I like smaller portions of steak. The pickled vegetables make around 8 servings but they stay good for a few weeks.

Ingredients for around 4 servings

2 N.Y. strip steaks (around 1 lb each) – trim off thick fat

fresh ground sea salt to taste

fresh ground black pepper to taste

neutral oil to sear steaks

1 cup white vinegar

1 cup rice wine vinegar

1 cup water

2 Tablespoons kosher salt

1/4 cup sugar

3 garlic cloves chopped

1 teaspoon ground black pepper

1 1/2 teaspoon ground coriander

1 bay leaf

1/2 teaspoon dried oregano

Assorted sliced vegetables like peppers and onions

You can use whatever vegetables you like.

This time I used a small red onion and half a white onion. I used 1/2 a bell pepper of yellow, orange and green. Part of a watermelon radish and leftover shaved leeks. I didn’t use a spicy pepper this time but sometimes I add a spicy pepper sliced paper thin and very thinly sliced carrots.

Directions

In a sauce pot on medium high heat add the vintagers, water, salt, sugar, garlic, pepper, coriander, bay leaf and oregano to a boil. After boiling pour over pickling vegetables and let sit out an hour on the counter to cool off some. Put in the refrigerator and can serve in about another hour but is best the next day.

When you are ready for the steaks.

Pull out the steaks one half hour before cooking to warm up slightly.

Add the water and set the Sous Vide to 130 degrees F.

Apply fresh ground sea salt and pepper generously to the steaks on both sides and vacuum seal the steaks.

The steaks go in the Sous Vide when the water is at 130 degrees F. They stay in for no more than 4 hours. Three hours is good.

Dry the steaks off as good as you can with paper towels.

Put a pan on high with a coating of oil. Sear a minute or slightly more on each side and serve.

I usually don’t like these steaks but when they are cooked in the Sous Vide and then seared with some pickled vegetables they are good!