Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long should I sous vide a New York strip steak? ›

Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to 8 is fine.) When the cooking time has elapsed, remove the steaks for finishing. .

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

Set the water bath to 130 degrees. Add your steak and choice of herbs to a sous vide bag and seal the bag. Submerge it in the water bath and cook for 2-2 ½ hours for medium-rare.

Setup immersion circulator according to manufacturer's instructions to accommodate 4 steaks; preheat water to 131°F (55°C). Season strip steaks evenly with salt and pepper. Align steaks in vacuum seal bag with a sprig of rosemary centered on each side; seal bag(s). Circulate steaks in water bath for 90 minutes.

Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing.

YES. To get the most out of searing steak after sous vide – or any other protein –a few extra steps are involved: Dry the meat off. All you have to do is pat dry with paper towels, but it's crucial to remove as much water as possible from the surface of the meat.

Preheat a sous vide cooker to desired final temperature. (See note below for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

How do I know when my sous vide steak is done? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally. Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).

Sous viding a fresh steak takes an hour minimum, though you can absolutely leave it in the water bath for longer – up to 3 hours – if desired. Because the water is set at the exact temperature for the doneness that you're looking for, cooking it for longer won't actually compromise the doneness of the steak at all.

Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

The real advantage to this sous vide steak technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.