Sous Vide New York Strip Recipe

Name: Sous Vide New York Strip Recipe
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 2 serving
Ingredients: 2 New York Strip Steaks; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Fresh herbs such as basil; oil; Garlic butter

User Reviews

5.0

54 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
2
Calories
507 kcal
Course
Main Course
Cuisine
American

Sous Vide New York Strip Recipe

Iris Warren

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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.

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Ingredients

Servings

2 New York Strip Steaks
1 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh herbs such as basil rosemary, or thyme

For serving

oil
Garlic butter

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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.
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.
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.
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.

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 center
130°F | rare | cool red center
135°F | medium rare | warm red center
135°F | medium rare | warm red center
145°F | medium | warm pink center
145°F | medium | warm pink center
155°F | medium well | slightly pink center
155°F | medium well | slightly pink center
165°F | well done | little or no pink
165°F | well done | little or no pink
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.

Nutrition Information

Show Details

Calories 507kcal (25%) Carbohydrates 0.3g (0%) Protein 47g (94%) Fat 34g (52%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 15g Cholesterol 181mg (60%) Sodium 1280mg (53%) Potassium 714mg (20%) Fiber 0.1g (0%) Sugar 0.01g (0%) Vitamin A 3IU (0%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 507 kcal

% Daily Value*

Calories	507kcal	25%
Carbohydrates	0.3g	0%
Protein	47g	94%
Fat	34g	52%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	15g	75%
Cholesterol	181mg	60%
Sodium	1280mg	53%
Potassium	714mg	15%
Fiber	0.1g	0%
Sugar	0.01g	0%
Vitamin A	3IU	0%
Calcium	55mg	6%
Iron	3mg	17%