The Best Sous Vide NY Strip Steak
If you’re looking for a tender, tasty, New York Strip steak recipe that’s easy to make, look no further! I was gifted a sous vide cooker for Christmas and let me tell you.. it did not disappoint. Having the ability to “set it and forget it” when it comes to cooking as a working, busy mom makes all the difference. Not to mention, it is absolutely delicious and the best way I’ve ever cooked steak!
This recipe is perfect for the home cook looking for a high end restaurant quality steak on a budget. It can turn the cheaper cuts of meat into a delicious meal that tastes like a million bucks! Just remember to choose a steak with more fat marbling when making your selection at the store for the best taste because, duh. Fat equals flavor!
What is Sous Vide?
Right off the bat you can tell this is a French style of cooking based on how it sounds (SOO-VEE). It translates to “under vacuum” which is logical since meat is generally cooked in a vacuum sealed bag using this technique. Cooks will generally take a cut of meat, add a marinade, and vacuum seal it closed before placing in water.
Sous Video cooking involves a pot of water set to a specific temperature through a Sous Vide machine. I have the Vpcok brand. The machine is a cylinder with metal coils that heat the water to whichever temperature you desire. It features a clip that attaches the Sous Vide to whichever container you decide to submerge your meat in.
Personally? Purchase the Sous Vide container. It has a grate that pushes down the meat so it does not float to the top and a lid to keep the water temperature more consistent. Not to mention, it’s super affordable. Amazon has plenty of options.
How Long Do You Sous Vide Steak For?
This varies by the cut and thickness, but I typically cook a sous vide New York Strip Steak for 2 hours at 130°F for medium rare. This is your best option for flavor for a 1 1/2 to 2 inch steak. For rare, sous vide at 125°F (not recommended as the low temperature results in a chewier texture for this cut). For medium, set to 140°F. Medium well, set to 150°F and for well done, you’re a monster, don’t do it.
Just kidding! If you have a toddler like me, it’s safest to cook well done. I cooked mine medium rare and just left a few cuts behind to cook longer in the cast iron pan when I was finished for my little boy. You can set the sous vide between 155°F and 160°F if you want it to come out of the Sous Vide well done.
Note: You can actually leave the steak in for longer than 2 hours if you’re not cooking it to rare. Rare steaks cannot sit below 130°F for longer than this as bacteria can grow. If not cooking to rare, you can allow the steak to sit in the water bath for up to 4 hours. Any longer than that will make the texture too firm so be careful!
How to Get the Brown Crust
All sous vide meats will come out slightly colorless and dull looking unfortunately. This is due to the fact that they have not been exposed to high heat to start the browning process. After I pull any meat out of the Sous Vide, I pan sear in butter or olive oil on high for 1-2 minutes each side until browned to my liking. It makes all the difference.
The pan searing should be done AFTER the meat has cooled to room temperature. This is because you don’t want the interior to continue cooking resulting in an overcooked steak. I allow the steak to rest in the sealed bag for around a half hour before searing.
Storage
Sous Vide steak can be kept in the fridge for 6 days and up to 6 months in the freezer. The best way to reheat is to pan sear. Only reheat once thawed.
How to Sous Vide Steak
Ingredients
- 3 NY Strip steaks
- 3 tbsp olive oil
- 1 tbsp salted butter
- 2 tsp salt (salt to your preference)
- 1 tsp pepper (pepper to your preference)
- 2 tsp garlic powder
- 1 bunch fresh parsley
- 6 springs thyme
Directions
Step one to cooking a New York Strip steak Sous Vide style is to season with garlic powder, salt and pepper the steak and allow it to rest. We don’t want to throw a cold steak into the water bath before cooking, so let it sit for about 20 minutes.
Next, get your Sous Vide ready. Fill with water and let the temperature get to around 150°F for medium rare. Refer to my notes above if you’d like your steak cooked to a different level.
Once the steak has reached room temperature, drizzle with a little olive oil and add in fresh thyme and parsley. 2 springs thyme and a pinch of fresh parsley per steak. Seal in a bag with a vacuum sealer. If you don’t have a vacuum sealer, that’s ok! Use a zip loc bag. Try to remove as much air as possible so that the bag doesn’t float.
Add the bags to the water bath and make sure they are fully submerged. No part of the steak should be above water. Allow to cook for 2 hours at 150°F.
Once finished, remove the steaks from the Sous Vide and allow to cool for about 20-30 minutes. Remove the steaks from the bags and pat dry. They will be soft and gray in color.
Heat a cast iron skillet with a little bit of butter to medium high (more on the high side). Add the steaks and allow to sear for 1-2 minutes on each side or until golden brown.
Remove and allow to rest for 10 minutes before eating. Enjoy!
Serving Suggestions
Sous Vide steak is extremely versatile. It can be served on top of a salad with a light, vinegar based dressing or with any vegetables and potatoes. My favorite way to serve this is with mashed potatoes and garlic butter roasted carrots. It also pairs well if chopped and added to tex-mex rice bowls if you’re looking for a more exotic meal!
Sous Vide NY Strip Steak
Ingredients
- 3 NY Strip Steaks
- 3 tbsp olive oil
- 1 tbsp salted butter
- 2 tsp salt to taste
- 1 tsp pepper to taste
- 2 tsp garlic powder
- 1 bunch fresh parsley
- 6 sprigs fresh thyme
Instructions
- Season steak with garlic powder, salt and pepper and allow it to rest at room temperature for about 20 minutes. Get your Sous Vide water bath ready.
- Fill Sous Vide bath with water and set temperature get to around 150℉ for medium rare. Refer to my notes above if you’d like your steak cooked to a different level.
- Once the steak has reached room temperature, drizzle with olive oil and add in fresh thyme and parsley. 2 springs thyme and a pinch of fresh parsley per steak. Seal in a bag with a vacuum sealer. If you don’t have a vacuum sealer, use a zip loc bag. Remove as much air as possible so that the bag doesn’t float.
- Add the bags to the water bath and make sure they are fully submerged. No part of the steak should be above water. Allow to cook for 2 hours at 150℉.
- Once finished, remove the steaks from the Sous Vide and allow to cool for about 20-30 minutes. Remove the steaks from the bags and pat dry. They will be soft and gray in color.
- Heat a cast iron skillet with a little bit of butter to medium high (more on the high side). Add the steaks and allow to sear for 1-2 minutes on each side or until golden brown.
- Remove and allow to rest for 10 minutes before eating. Enjoy!