Sous Vide New York Strip Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
2
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Calories
507 kcal
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Course
Main Course
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Cuisine
American
Sous Vide New York Strip Recipe
Description
The Sous Vide New York Strip Recipe centers on cooking steaks sealed with fresh herbs such as basil, rosemary, or thyme and seasoned with kosher salt and black pepper. The steaks are cooked in a temperature-regulated water bath set to 133°F for medium-rare doneness, allowing even cooking edge to edge over 1.5 to 3 hours. Freeze-thawed steaks require 2.5 to 5 hours for optimal results. Avoid cooking longer than 4 hours to maintain good texture.
After sous vide, steaks are patted dry and seared quickly in a hot cast iron skillet with neutral oil for 1 to 2 minutes per side, creating a browned crust without overcooking the interior. They are served with garlic butter to complement the rich beef flavor.
This approach allows control over steak doneness with minimal risk of overcooking, producing tender, juicy results with fresh herb notes. The recipe recommends 1.5-inch thick New York strip cuts for best timing and mentions a temperature guide for varying preferred doneness levels.
Seasonings and herbs can be adjusted according to individual taste. The seals and cooking times ensure the meat retains moisture, and the final sear delivers the desirable crust and flavor.
Ingredients
- 2 New York Strip Steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- basil rosemary, or thyme, fresh herbs such as
For serving
- neutral cooking oil generic cooking oil
- butter with garlic
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
- Adjust the seasoning and choice of herbs to your preferred steak flavor profile.
- If cooking frozen steaks, extend sous vide time to between 2.5 and 5 hours for even cooking.
- Select New York strip steaks around 1.5 inches thick for recommended cooking times.
- Do not exceed 4 hours in the sous vide bath to maintain optimal meat texture.
- The final sear in hot oil after sous vide develops the crust and enhances flavor.
- Follow suggested temperature chart to attain preferred steak doneness ranging from rare to well done.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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