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The New York strip steak is one of the best cuts of meat with this cut of meat coming from the beef short loin part of the cow. In this recipe, you will learn to sous vide NY strip steak. The NY strip is also a leaner cut of meat than say a ribeye, which is why I prefer to cook this particular cut of meat at home.
By using the sous vide method to sous vide the NY strip, you are bound to get a perfectly cooked cut of meat. Other methods might not give you the temperature you are looking for.
Here are some quick guidelines for a perfectly sous vide New York strip steak.
Rare
125°F – 130°F
Medium-Rare
131°F – 135°F
Medium
136°F – 144°F
Medium-Well
145°F – 155°F
Well-Done
156°F+
Equipment
Sous Vide Machine – Get your handy sous vide machine out! It’s time to put it to work. Don’t have one? Click on the link to make your first purchase. Disclaimer: we may earn a commission if you purchase directly through a link on the site.
Sous Vide Containers – Because of how large the brisket typically usually is, I’d recommend an actual container for the bath. The meat will need to fit comfortably inside so it can cook evenly.
Ingredients for the Sous Vide NY Strip Steak
2 (12-ounce) strip steaks
1 teaspoon of salt
Pepper to taste
2 sprigs of rosemary
Sous Vide NY Strip Recipe Notes
Prep Time: 20 Minutes
Cook Time: 2 hours
Active Time: 15 minutes
Total Time: 2 hours 35 minutes
How to Sous Vide a New York Strip Steak
1) Fill a large container or pot with water and attach your sous vide machine. Set the machine to the desired internal temperature for your steaks. For medium-rare New York strip steaks, set it to 130°F (54°C).
2) Season the New York strip steaks generously with salt and freshly ground black pepper on both sides. Add a few sprigs of fresh rosemary and, if desired, smashed garlic cloves to the bag for added flavor.
3) Place each seasoned steak in a separate vacuum-sealed bag or a gallon-sized resealable bag.
If using the latter, make sure to remove as much air as possible using the water displacement method: Seal the bag almost completely, leaving a small corner open. Slowly immerse the bag in the water bath, allowing the water pressure to push out the air. Seal the bag completely just before it’s fully submerged.
4) Submerge the sealed bags into the preheated sous vide bath. Ensure the steaks are fully immersed, and use clips to secure the bags to the container’s edge, preventing them from floating. Cook the steaks for 1.5 to 2 hours, depending on your desired level of doneness. For a medium-rare steak, 1.5 to 2 hours is usually sufficient.
5) About 15-20 minutes before the sous vide cooking time is complete, prepare a cast iron skillet or a heavy-bottomed pan for searing. Heat it over high heat until it’s very hot. You can also add a bit of olive oil to the skillet for added flavor.
6) Carefully remove the steaks from the bags and pat them dry with paper towels. They will be fully cooked but lack a sear. Quickly sear each side of the steaks in the hot skillet for about 1-2 minutes per side until they develop a beautiful crust. Use tongs to flip them.
7) Once seared, remove the steaks from the skillet and let them rest on a cutting board for a few minutes. This allows the juices to redistribute and keeps the steaks juicy. Optionally, you can drizzle a bit of olive oil and sprinkle some fresh herbs on top for extra flavor.
8) After resting, slice the sous vide New York strip steaks against the grain into desired portions. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. Enjoy your perfectly cooked and flavorful New York strip steaks!
Frequently Asked Questions
What is the optimal temperature and time for sous vide cooking a New York strip steak?
The optimal temperature for sous vide cooking a New York strip steak is between 129°F and 135°F (54°C to 57°C) for medium-rare to medium doneness, respectively. The cooking time depends on the thickness of the steak, but typically ranges from 1 to 2 hours.
What type of seasoning or marinade works best for sous vide New York strip steak?
A simple seasoning of salt, black pepper, and garlic powder is often sufficient for sous vide New York strip steak. However, you can also experiment with other herbs and spices, such as rosemary, thyme, or cumin, to add more flavor.
What equipment do I need to sous vide a New York strip steak at home?
To sous vide a New York strip steak at home, you will need a sous vide machine or immersion circulator, a vacuum sealer or zip-top bag, and a large pot or container to hold the water. Additionally, you may want to use a lid or cover to minimize water evaporation during cooking.
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Sous Vide for All 