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5.0 from 54 votes

Sous Vide New York Strip Recipe

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Liberally season the steak on both sides with salt and black pepper.
  3. 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.
  4. Once the water bath has reached your desired temperature, add the steak.
  5. Let it cook for about 1 1/2 - 3 hours.
  6. When ready to eat, heat a cast iron skillet over high heat and add a tablespoon of oil.
  7. Take the steak out of the bag and pat it dry with a paper towel.
  8. Add it to the skillet and sear it for 1-2 minutes on each side.
  9. 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

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

% 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.