Tender, juicy, and full of flavor, Sous Vide New York Strip Steak is cooked to perfectly. Achieve restaurant-quality results at home and savor the melt-in-your-mouth goodness.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Servings: 2
Ingredients
2New York strip steaks
1teaspoonkosher salt
1/2teaspoonblack pepper
Fresh herbs such as basilrosemary, or thyme
For serving
Oil
Garlic butter
Instructions
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
Notes
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 Strip
130°F | rare | cool red center135°F | medium rare | warm red center145°F | medium | warm pink center155°F | medium well | slightly pink center165°F | well done | little or no pink