Enjoy a mouth-watering Sous Vide New York Strip steak with rich garlic butter. Sous vide might sound a bit fancy, but it’s a simple cooking method once you get the hang of it. And the result is absolute perfection.
I’m not going to lie to you – sous vide takes a bit longer than traditional cooking methods. But it is hands off cooking time, and it gives you a flavorful steak that is so tender it’ll feel like you’re dining at a fancy steakhouse. Except you don’t have to dress up, and there’s no overpriced wine list. Win-win, if you ask me!
In this post, we’ll dive into the simple steps to make an unforgettable New York Strip steak using the sous vide method. Don’t worry if you’re new to this – I’ll guide you through it step-by-step. We’ll also tackle some common concerns, like why sous vide is perfect for steak, the right temperature, and serving ideas.
❓Why Go Sous Vide For Your New York Strip Steak?
Sous vide is a precise cooking technique where you immerse your steak in a water bath calibrated to the exact temperature you want your meat to reach. That means no more guessing games and a steak cooked to perfection, whether you love it rare, medium rare, or well done.
Sous vide cooking almost makes it impossible to undercook or overcook your meat. And with other traditional methods, like grilling, getting a perfect steak at home can be tricky.
It’s like hitting a moving target – there’s this teeny tiny window of time where it’s just right, and missing that can mean a mediocre meal, which is never what you want when cooking an expensive steak. Switch to sous vide, and you will always have a perfect, tender steak.
For exact amounts needed see the recipe card below
- New York Strip Steak: When you’re cooking with the sous vide method, the quality of your ingredients can make a world of difference. The New York strip steak is a prime choice, thanks to its marbling which gives it that mouth-watering flavor and tenderness. And if you can, go for grass-fed – it’s worth the splurge!
- Seasonings: I’m all for keeping things simple here. A sprinkle of salt and black pepper can work wonders. Don’t be shy with it – a liberal sprinkle can enhance the flavor of the steak.
- Herbs: Fresh herbs like basil, rosemary, or fresh thyme, add a subtle aromatic touch.
🍳How to Sous Vide New York Strip Steak
- Set your sous vide water bath to your desired temperature. I usually use 133 degrees F, the sweet spot for a medium-rare steak. Check out this table to pick your temperature if you prefer a different steak doneness.
- Sprinkle the steak with the salt and pepper and place a few sprigs fresh thyme on top of the meat.
- Next, place your steak into a bag. If you have one, you can use a vacuum sealer, or just a sturdy plastic bag will do the trick. Just make sure you get as much air out as possible. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. Click here for more details on using the water displacement method.
- Once your water bath is at the right temperature, in goes the steak. The beauty of sous vide is that it’s pretty much foolproof; the steak will be perfectly cooked. The steak will be done after 1 1/2 hours but can stay in the water bath for up to 3 hours. Precise timing isn’t critical.
- When it’s time to eat, heat a cast-iron skillet (my go-to for a killer sear) and add some oil. Remove your steak from the bag, pat it dry, and give it a quick sear on each side.
🌡️What’s the Best Temperature for Sous Vide Steak?
The cooking temperature that is best will depend on your taste. I cook my sous vide sirloin to 133 degrees F, but since you control the sous vide, you decide how you want your steak cooked. Here are the suggested temperature for cooking sous vide New York strip:
|130°F||rare||cool red center|
|135°F||medium rare||warm red center|
|145°F||medium||warm pink center|
|155°F||medium well||slightly pink center|
|165°F||well done||little or no pink|
I don’t recommend using a temperature lower than 130°F with this recipe. And if you choose to go above 158°F, your steak will lose its juicy tenderness.
Once you have your sous vide New York Strip Steak perfectly cooked, tender, and juicy, it’s time to think about how you want to serve it up. It is an expensive cut of meat, so make sure you give it an excellent presentation.
I love to serve sous vide New York strip with some garlic butter. Just add a few tablespoons of butter right on top. It melts into the meat and gives it a fantastic glaze. Plus, the butter goes great on my favorite side dishes, creamy mashed potatoes, and corn on the cob.
But who said steak is only for dinner? Slice up that New York Strip and lay it on a piece of crusty bread, add a touch of horseradish mayo and caramelized onions, and you’ve got an upscale steak sandwich perfect for lunch. Or serve it over a salad for a delicious and healthy dinner.
💭How to Store
If you can’t eat all your steak, no worries, you can easily store leftovers for later. Let the steak cool down. Then transfer it to an airtight container. Use a container just the right size for your steak so it doesn’t dry out.
Your steak should stay fresh in the fridge for three to four days. You can also freeze your steak for another day. Remember to wrap it tightly in freezer-safe plastic wrap before placing it into a freezer bag. This will help preserve the flavor and texture for up to three months.
⭐Tips for Sous Vide New York Strip Steak
Be sure to check out the step by step instructions
- Cooking is all about having fun and experimenting, so don’t be afraid to play around with different seasonings and herbs. Who knows, you might discover your new favorite flavor combination!
- Look for a strip steak that’s about 1 1/2 inches thick.
The answer is not really, but sort of. Because sous vide cooks at such precise temperatures, it’s almost impossible to overcook in the traditional sense. However, if you leave your steak in the water bath for too long, it can take on a texture similar to corned beef. And while I love a good corned beef, it’s not exactly the result we’re looking for here.
Yes, I recommend searing your steak after sous vide cooking. It will be fine to eat if you don’t, but it will be a pale gray color, which isn’t that appetizing. After all, you eat with your eyes too! It only takes about a minute per side on a hot skillet, giving the steak a crispy, caramelized exterior that is the hallmark of a perfect steak dinner.
Yes, increase the cooking time by about 1 hour for frozen steak. So sous vide it for between 2 1/2 to 4 hours.
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Sous Vide New York Strip Recipe
- 2 New York strip steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh herbs such as basil rosemary, or thyme
- Garlic butter
- Set the sous vide water bath to 133 degrees F for medium rare steak. See the notes below if you prefer another steak doneness. Wait for the water batch to reach temperature.
- Liberally season the steak on both sides with salt and black pepper.2 New York strip steaks, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Put the steak in a bag, laying the herbs on top. Vacuum seal it, or place it in a heavy-duty plastic bag and remove the air. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.Fresh herbs such as basil
- Once the water bath has reached your desired temperature, add the steak.
- Let it cook for about 1 1/2 – 3 hours.
- When ready to eat, heat a cast iron skillet over high heat and add a tablespoon of oil.Oil
- Take the steak out of the bag and pat it dry with a paper towel.
- Add it to the skillet and sear it for 1-2 minutes on each side.
- Slice your steak and serve it with garlic butter.Garlic butter
- Change the seasoning and herbs if you have a favorite spice for steaks.
- If your steak is frozen, sous vide it for 2 1/2 – 5 hours.
- Look for a New York strip that is about 1 1/2 inches thick.
- Don’t leave the steaks in the sous vide water bath for more than 4 hours of cooking time, or the texture of the meat will not be as good.
Temperature Chart for Sous Vide New York Strip130°F | rare | cool red center 135°F | medium rare | warm red center 145°F | medium | warm pink center 155°F | medium well | slightly pink center 165°F | well done | little or no pink
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Nutrition facts are estimates.