How to Sous Vide a NY Strip Steak

We may earn money or products from the companies mentioned in this post.

An easy way to cook NY Strip is to sous vide. 

When you have access to farm-fresh beef, there are lots of cuts and cooking methods to experiment with. NY Strip is a tough one for me. I am not the biggest fan of it if I am being completely honest. I know, I know. Probably shouldn’t say that, I should tell you there isn’t a bad cut of beef around. I just don’t think I’d ever choose a NY Strip over a filet, or a sirloin even. With that said, in my humble opinion, one of the better ways to cook NY Strip is than by using the sous vide cooking method.

What is Sous Vide Anyway?

Sous vide which translates in French to under vacuum offers precise temperature control, ensuring your steak is cooked to perfection every time. You can buy a machine that make it super easy to do, like this one, or you can do it on your stovetop with a Ziploc and a pot big enough to submerge the vacuum sealed bag or Ziploc.

You will have to allow yourself some time on this because it can take a couple of hours at least. It is not a quick cooking method by any means.

Please note: you can use this method for other steaks too. Sous vide EVERYTHING. I find NY Strip particularly hard to cook. This makes it so easy.

These are the steps to sous vide a farm-fresh NY strip steak.

Ingredients:

• 1 New York strip steak from your favorite beef farm (we hope that’s us!)
• Salt and freshly ground black pepper
• I use Tony’s for everything. If you know me at all or have read any of other blog posts you’ve probably figured that out by now.
• Fresh herbs (rosemary, thyme, or oregano) I like herbs de Provence my father-in-law not  so much, garlic (these are all optional and it will very flavorful with just salt and pepper)
• Olive oil, butter, tallow or some other fat for cooking

Instructions:

Prep Your Steak: Start by removing the NY strip steak from the refrigerator and allowing it to come to room temperature. This ensures even cooking. Season the steak generously with salt and pepper (or Tony’s.) If you like, add some fresh herbs, garlic cloves, and a pat of butter or tallow to enhance the flavor.

Vacuum-Seal or Use a Ziploc Bag: Place the seasoned steak in a vacuum-sealed bag or a heavy-duty Ziploc bag. Ensure the steak is in a single layer, and try to remove as much air as possible.

Sous Vide Setup: Preheat your sous vide immersion circulator to your desired level of doneness for the steak. For a medium-rare NY strip steak, set the water bath to 129°F (54°C). You can adjust the temperature based on your preferences. If you want it in medium rare range I wouldn’t go much over 130 but rare would be 120, so somewhere in 120-130 range should be good. TIP: IF YOU DO NOT have a sous vide circulator you can use a Dutch oven or other large pot and a candy thermometer that hooks to the side and allows you to monitor the temperature the whole time.

Cooking Time: Submerge the sealed steak in the preheated water bath, making sure it’s fully covered by the water. Allow it to cook for a minimum of 1 hour and UP TO 4 hours, we’ll cook it for usually 2-2 1/2 hours MAX, depending on your desired doneness. Sous vide cooking allows for precise control and consistent results, so the steak will not overcook.

Searing: After the sous vide cooking time is up, remove the steak from the bag and pat it dry with paper towels. Heat a heavy skillet or grill pan (preferably cast iron if you have it) over high heat and add a bit of olive oil, or tallow. Sear the steak for about 1 minute on each side until it develops a beautiful crust. Be careful not to overcook at this stage. 

Rest and Serve: Once the steak is seared to your liking, let it rest for a few minutes before slicing. This resting period allows the juices to redistribute, keeping the steak as tender and flavorful as possible.

Serving Suggestions:

• Slice your sous vide NY strip steak against the grain and serve it with farm-fresh vegetables or a side salad. We love ours with salad and fried okra and of course we use the best blue cheese dressing around.
• Accompany it with a simple sauce like a red wine reduction or a herb-infused melted butter for added richness.

Follow these steps, to enjoy a NY strip steak using the sous vide method (or any steak, but especially great for NY Strip which can be more difficult to cook) that’s cooked to the exact temp you desire, juicy, and full of flavor.

If you try it out sous vide-prepared steak, be sure to tag us on social with your pictures! We love seeing them.

Happy cooking!