Australian Wagyu New York Strip Steak by Sous Vide

Australian Wagyu New York Strip Steak by Sous Vide

Australian Wagyu New York Strip steak, on mashed potatoes with broccolini and asparagus toppsed with a chilli and nutty burnt butter sauce.

Dedicated to Guga, Ninja, and Maumau from Sous Vide Everything

My favourite sous vide channel

I’ve been wanting to cook Australian Wagyu New York Strip Steak by Sous Vide for nearly a year now. My interest has increased the more I’ve been watching Sous Vide Everything.

Coles doesn’t sell Australian Wagyu so I had to venture to Costco. The meat area there is huge. It’s so tempting to buy all the meat. It all looks so good.

Costco meat display

I’ve enjoyed eating Wagyu steak about a handful of times. It really is tender and full of flavour. It’s stupidly expensive though. I don’t think I could buy it more than once a year at most. I couldn’t buy only one piece, so I bought a twin pack and froze one piece for enjoying in a few weeks.

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I bought all the ingredients from Coles (except for the Australian Wagyu New York Strip Steak). No, Yummy Lummy is not sponsored by anyone.

Recipe

Australian Wagyu New York Strip Steak by Sous Vide
Prep Time
10 mins
Cook Time
2 hrs
Faffing
15 mins
Total Time
2 hrs 10 mins
 
Australian Wagyu New York Strip Steak by Sous Vide has been on my to do list. Thanks Sous Vide Everything for the inspiration.
Course: Main Course
Cuisine: Australian
Keyword: Australian Wagyu, New York Strip Steak, Sous vide, Wagyu
Servings: 1 Hungry meat-loving adult
Calories: 500 kcal
Author: Gary Lum
Ingredients
Australian Wagyu
  • 1 Australian Wagyu New York Strip Steak
  • Iodised salt
  • Freshly cracked black pepper
  • Garlic powder
Green things
  • Asparagus
  • Broccolini
  • Butter
Mashed potatoes
  • 1 Packet BIRDS EYE potato mash
Instructions
The steak bit
  1. Remove the Australian Wagyu New York Strip Steak from its packaging and season with iodised salt, freshly cracked black pepper, and garlic powder.
  2. Vacuum seal and refrigerate for a few hours or overnight.
  3. With a precision cooker in a water bath, heat the water to 52 °C/125 °F.
  4. Insert the vacuum sealed Australian Wagyu New York Strip steak into the water bath for 2 hours.
  5. At the end of the cooking time, remove the bag from the water bath and then remove the meat from the bag.
  6. Dry the surface of the meat with paper towel and place between two plates and refrigerate for 10 minutes.
  7. In a searing hot frypan, sear the steak to the desired appearance.
  8. Rest the meat for 10 minutes and then slice with a sharp knife.
The green bit
  1. In the searing frypan add some butter, the broccolini, and the asparagus.
  2. Add some iodised salt and put a lid on the frypan and cook until the green stuff is ready. It should still be crisp to the tooth.
The mashed potatoes bit
  1. Take the packet of BIRDS EYE potato mash and expose it to microwave radiation for 150 seconds and allow to rest for 60 seconds.
Plating up bit
  1. Apply the mashed potatoes to a plate and flatten with a spoon.
  2. Arrange the steak so the cut surfaces are exposed.
  3. Place the green bits on top.
  4. If you like garnish with something like parsley.
  5. You could make some gravy too but I didn’t.
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

You didn’t shop at Coles?

Well, I did. Apart from the steak, everything else was from Coles. If Coles sold wagyu beef I’d buy it there.

What do you like about the YouTube channel Sous Vide Everything?

The hosts, Guga, Ninja, and Maumau are really funny, but more than that, Guga is a details person and he describes properly how to prepare meat for cooking. If you’re into sous vide cooking, I highly recommend Sous Vide Everything.

Is this the last post for 2018?

Yes. It’s been a good year for Yummy Lummy. The blog has been steady with good engagement with readers. The Yummy Lummy Facebook page and the Facebook group Cooking meals for fun have also had some really good engagement this year.

Thank you to everyone reading this for laking 2018 a great year for the blog.

So how was it?

It was amazing. Best steak ever. I can only highly recommend sous vide wagyu steak.

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Final thoughts

  • Do you like Wagyu beef?
  • Do you watch YouTube cooking and food videos?
  • Do you like sauce or gravy with your steak?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

11 Responses

  1. Blimey, I see what you mean about crazily expensive… Mind you, it made a lovely looking dish. I’ve never had it, though I think I got some Wagyu burgers from Aldi once and they were very nice. I prefer sauce with steak – preferably something creamy. I’m glad you’ve had a good year and all the very best to you for 2019.

    1. Thanks Emma. Wagyu won’t be a regular thing for me, but gee, it was a nice steak. I may do a creamy pepper sauce with the piece I have in the freezer.

    1. It’s closer to me than Woolworths and I get much more out of the Flybuys program. I’ve got a nice knife, frypan, and Bose wireless noise cancelling headphones.

  2. That plate is a beautiful site! And I’m not even a big meat eater! I’ve owned a sous vide for quite a few years now, and just got a chamber vacuum sealer from Santa. It will make a world of different with what I can sous vide. I’m really excited. Great post!

    1. Thank you very much Chef Mimi.
      Wow a chamber vacuum sealer would be amazing for the wet foods. I’m using a Foodsaver and I like it but it’s difficult if I want to vacuum seal anything with liquid in it. I look forward to seeing your creations.

  3. Love wagyu beef, be it a wagyu beef burger or a wagyu steak. This looks delicious, very filling. Have to agree with you on the beef being crazily expensive. For the price you pay you could easily buy a week or two worth of groceries. I like gravy on my meat – and I’m guessing by gravy you mean some kind of sauce made from meat juices and sauce is something like tomato sauce. That said, both terms are interchangeable and each of us usually go by gravy or sauce.

    1. Yes, exactly, gravy made with juices and sauce being things like tomato and barbecue sauces as well as Hollandaise sauce and bearnaise. But mushroom sauce and pepper sauce can be made with meat juices.

      As you say, interchangeable.

      The meal was really filling.

      1. Gravy and sauces are a great topic of discussion. Maybe you can talk more about your favourite gravies and sauces more at some point.

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