sous vide ny strip steak recipe

Written ByJenny Smyth Posted on
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The Best sous vide ny strip steak recipe

I’m so excited to share with you my favorite sous vide New York strip steak recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a special night in or a simple yet impressive meal to serve to guests, this recipe delivers.

I love how the sous vide machine allows for even cooking and tenderizes the steak to perfection. My family devours it every time, and I’m sure yours will too. Growing up, I was never a big fan of steak, but my husband’s love for it rubbed off on me.

After trying various recipes and cooking techniques, I discovered the magic of sous vide. It’s a game-changer for anyone who wants to achieve a perfectly cooked steak without all the fuss. The result is a juicy, flavorful piece of meat that’s sure to please even the pickiest eaters.

The beauty of this recipe lies in its simplicity. With just a few ingredients and some basic equipment, you can create an unforgettable dining experience. Plus, the health benefits of sous vide cooking are undeniable – no more overcooking or undercooking your meat, just pure, unadulterated flavor.

My kids adore it when I serve this dish with their favorite sides, and it’s always a hit at family gatherings. But what really sets this recipe apart is its versatility. Whether you’re in the mood for something classic like garlic butter or more adventurous like Korean BBQ sauce, there are countless ways to elevate this dish to new heights.

Sous Vide NY Strip Steak

4.7 from 1180 votes

This sous vide method delivers a perfectly cooked New York strip steak with a tender, juicy interior and a beautifully seared crust. The precise temperature control ensures consistent doneness from edge to edge every time.

Prep Time10 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 2Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Steak

2 New York strip steaks, about 1.5 inches thick (12-14 oz each)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 sprigs fresh thyme
2 cloves garlic, smashed
2 tablespoons unsalted butter

For Searing

1 tablespoon high smoke point oil (avocado or canola)
1 tablespoon unsalted butter
Flaky sea salt for finishing

👨‍🍳Directions

1Fill a large pot or container with water and attach the sous vide circulator.
2Set the temperature to 129°F for medium-rare doneness.
3Allow the water to preheat fully, about 10 minutes.
4Pat the steaks dry with paper towels and season generously on all sides with kosher salt and black pepper.
5Place each steak in a vacuum bag or zip-top bag along with a thyme sprig, a smashed garlic clove, and 1 tablespoon of butter per bag.
6Seal the bags using a vacuum sealer or the water displacement method for zip-top bags: slowly lower the bag into the water, allowing the pressure to push out air, then seal just above the water line.
7Ensure the steaks are fully submerged and cook for 1 hour 30 minutes.
8When the timer goes off, remove the bags from the water bath.
9Carefully take out the steaks and pat them extremely dry with paper towels.
10Discard the aromatics and reserved juices (or save for another use).
11Heat a cast iron skillet over high heat until it begins to smoke lightly, about 3-4 minutes.
12Add the high smoke point oil and swirl to coat.
13Place the steaks in the pan and sear without moving for 45 seconds until a deep brown crust forms.
14Flip the steaks and add 1 tablespoon of butter to the pan.
15Tilt the pan and spoon the foaming butter over the steaks for 30 seconds.
16Sear the edges briefly using tongs, about 15 seconds per side.
17Transfer the steaks to a cutting board and let rest for 5 minutes.
18Slice the steaks against the grain into thick strips.
19Sprinkle with flaky sea salt and serve immediately with your choice of sides.

🔧Equipment

Sous vide immersion circulator
Large pot or container
Vacuum sealer or zip-top bags
Cast iron skillet or heavy-bottomed pan
Tongs
Paper towels
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 130mg🧂Sodium: 720mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 48g

📝Notes

For best results, use steaks at least 1.5 inches thick. The internal temperature after sous vide will be exactly 129°F; searing adds about 5°F. Adjust the sous vide temperature by 2°F for rare (127°F) or medium (135°F). Always pat the steaks thoroughly dry before searing to ensure a crisp crust.

Watch Video Of How Sous Vide NY Strip Steak Works

This sous vide New York strip steak recipe is always a good idea for any occasion, whether you’re hosting guests or just want something impressive for dinner. The best part?

It’s incredibly easy to make and can be reheated whenever you need it. One of my favorite storage ideas is to slice the cooked steak thinly and store it in an airtight container in the fridge for up to three days – perfect for quick lunches or snacks.

❓ Frequently Asked Questions About Sous Vide NY Strip Steak

Q: What is sous vide cooking?

Sous vide cooking involves sealing food in airtight bags and then heating it in a water bath at a precisely controlled temperature.

Q: What are the benefits of using a sous vide machine?

The main advantage is that it allows for even cooking and eliminates the risk of overcooking or undercooking your meat.

Q: Can I use any type of steak with this recipe?

No, this recipe specifically calls for New York strip steaks due to their rich flavor and firm texture.

Q: How long does it take to cook the steak using sous vide?

Cooking time will depend on your preferred level of doneness, but typically takes around 1-2 hours.

Q: Can I reheat cooked steak using sous vide?

Yes, reheating cooked steak using sous vide is easy – simply place it back in the water bath at 130°F (54°C) for 30 minutes to an hour.

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