The Perfect Sous Vide New York Strip Steak Recipe for Steak Lovers

Cooking a mouthwatering sous vide new york strip steak requires precision and passion for creating restaurant-quality meals at home.

My culinary adventure began when I discovered this foolproof technique that guarantees incredible tenderness every single time.

Professional chefs have long appreciated sous vide as a game-changing method for preparing perfect meat.

Temperature control becomes your secret weapon in achieving that ideal pink center with a rich, robust flavor profile.

Professional kitchens might seem intimidating, but this technique simplifies complex cooking processes into straightforward steps.

Each carefully managed degree makes an incredible difference in meat texture and taste.

You will fall in love with how effortlessly this method delivers a steak that rivals top steakhouse experiences.

Prepare to wow everyone at your dinner table with this simple yet sophisticated cooking approach.

What Makes Sous Vide Strip Steak So Worth It

• Master Precision Cooking: Sous vide technique guarantees perfectly cooked steak every single time with exact temperature control.
• Flavor-Packed Technique: Infusing butter, garlic, and thyme directly into the vacuum-sealed bag creates an incredibly rich and aromatic steak experience.
• Restaurant-Quality Results at Home: Achieve professional-level steak with a gorgeous golden-brown exterior and tender, juicy interior without complex chef skills.
• Flexible Cooking Window: Extended cooking time range allows for incredible convenience, letting you prepare steaks based on your schedule without compromising texture or taste.

Must-Have Ingredients for Strip Steak Perfection

• New York Strip Steak: A classic cut of beef known for its tenderness and rich flavor.

• Salt, Black Pepper: Essential seasonings that enhance the natural taste of the steak.
• Garlic Clove, Thyme Sprigs: Aromatic ingredients that add depth and herbal notes to the meat.

• Butter: Adds richness and helps create a smooth, luxurious texture.
• Olive Oil: Used for creating a perfect golden-brown sear on the steak's exterior.

Your Step-by-Step for Sous Vide New York Strip

Step 1: Set Up Water Bath

Fill your sous vide container with water and attach the precision cooker. Dial the temperature to 130°F for a perfect medium-rare result.

The controlled temperature ensures consistent doneness throughout the steak.

Step 2: Season Steak Generously

Sprinkle salt and black pepper all over the New York strip steak.

Press the seasonings gently into the meat to help them adhere and create a flavor-packed exterior.

Step 3: Prepare Flavor Enhancers

• Butter
• Whole garlic clove
• Fresh thyme sprigs

Place the seasoned steak inside the bag and remove as much air as possible before sealing to prevent water from entering.

Step 4: Cook in Water Bath

Carefully lower the sealed bag into the heated water bath. Let the steak cook slowly for 1 to 4 hours.

Longer cooking times will make the meat more tender without overcooking.

Step 5: Prepare for Searing

Once cooking time is complete, remove the steak from the bag.

Thoroughly pat the meat dry with clean paper towels to ensure a crispy exterior during searing.

Step 6: Create Golden Crust

Heat a cast-iron skillet until it’s smoking hot.

Add a touch of olive oil and quickly sear the steak for 30 seconds to 1 minute on each side. This creates a delicious golden-brown crust.

Step 7: Rest and Serve

Transfer the steak to a cutting board. Let it rest for a few minutes to allow juices to redistribute.

Slice against the grain and serve immediately for maximum flavor and tenderness.

Tips to Nail That Steakhouse-Worthy Finish

• Calibrate sous vide temperature precisely for consistent doneness every single time.
• Seal bags completely to prevent water from entering and compromising meat texture.
• Pat steaks extremely dry before searing to achieve that perfect golden-brown crust without steaming.
• Experiment with different herb combinations like rosemary or oregano to elevate flavor profiles subtly.
• Let steaks rest after searing to redistribute juices and ensure maximum tenderness and flavor retention.

Steak Variations That Bring the Heat

• Spicy Chili Rub Steak: Coat the New York strip with a homemade blend of chili powder, paprika, cumin, and cayenne pepper before sealing the bag for an extra kick of heat.
• Herb-Infused Steak: Replace thyme with rosemary and add crushed garlic cloves and fresh oregano to create a Mediterranean-inspired flavor profile.
• Asian-Inspired Marinade: Swap butter with sesame oil and add soy sauce, ginger, and green onions for a savory Asian-style preparation.
• Coffee-Rubbed Steak: Create a dry rub using ground coffee, brown sugar, and smoked paprika to add a rich, deep flavor to the steak before sous vide cooking.

What to Serve with Your Sous Vide Strip Steak

• Enhance Bold Red Wine Pairing: Cabernet Sauvignon or Malbec perfectly complement the rich, beefy flavors of the New York strip steak with their robust tannins and deep fruit notes.
• Craft Herb-Infused Side Dish: Roasted rosemary garlic potatoes with their earthy undertones will echo the thyme and garlic used in the steak's cooking process, creating a harmonious flavor profile.
• Create Creamy Contrasting Sauce: Blue cheese or béarnaise sauce provides a tangy, smooth counterpoint to the steak's intense meaty character, adding luxurious depth to each bite.
• Select Crisp Vegetable Accompaniment: Grilled asparagus with a light lemon butter drizzle cuts through the steak's richness while offering a fresh, bright element to balance the plate.

Storing Sous Vide Steak Like a Pro

• Refrigerate: Store leftover steak in an airtight container, keeping it fresh for 3-4 days in the fridge. Wrap tightly in plastic wrap or aluminum foil to prevent moisture loss.
• Freeze: Slice steak into portions, place in freezer-safe bags, removing excess air. Freeze for up to 3 months, maintaining best quality and flavor.
• Reheat Oven: Preheat oven to 250°F, place steak on a wire rack over a baking sheet. Warm for 15-20 minutes until heated through, preventing dryness.
• Reheat Skillet: Warm a skillet over medium-low heat with a touch of butter. Cook steak for 1-2 minutes per side, preserving moisture and tenderness.

FAQs on Cooking the Perfect NY Strip

• What is sous vide cooking?

Sous vide is a precise cooking method where food is sealed in a vacuum bag and cooked in temperature-controlled water, ensuring even cooking and maintaining moisture and tenderness.

• Why use a vacuum bag for cooking steak?

Vacuum bags seal in flavors, prevent moisture loss, and allow herbs and butter to infuse directly into the meat during cooking, creating a more flavorful and juicy steak.

• Can I cook the steak without a sous vide machine?

Traditional methods like grilling or pan-searing work, but sous vide provides more consistent temperature control and prevents overcooking.

• How do I know the steak is perfectly cooked?

Use a meat thermometer or follow the recommended sous vide temperature (130°F for medium-rare), which guarantees precise doneness throughout the entire steak.

Sous Vide New York Strip Steak Recipe

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4.6 from 11 reviews

• Total Time: 1 hour 15 minutes to 4 hours 15 minutes
• Yield: 2 1x

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Description

Sizzling sous vide New York strip steak promises restaurant-quality perfection right in your kitchen. Precise temperature control and finishing sear deliver mouthwatering flavor that elevates your culinary skills with professional-grade technique.

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Ingredients

Scale 1x2x3x

Protein:

• 2 New York strip steaks (1 1/2 inches thick)

Seasoning:

• Salt, to taste
• Black pepper, to taste

Cooking Enhancers:

• 2 tablespoons (30 milliliters) butter
• 2 cloves garlic, smashed
• Fresh thyme sprigs
• Olive oil, for searing

Cook Mode Prevent your screen from going dark

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Instructions

1. Configure the sous vide apparatus to 130°F, ensuring precise temperature control for optimal medium-rare doneness.
2. Thoroughly massage coarse salt and freshly cracked black pepper across the entire surface of the New York strip steaks.
3. Carefully nestle each steak into individual vacuum-sealed pouches, incorporating a pat of butter, crushed garlic, and delicate thyme sprigs to enhance flavor complexity.
4. Gently immerse the sealed pouches into the temperature-regulated water bath, allowing the meat to tenderize and absorb aromatics for 1-4 hours.
5. After cooking duration, extract steaks from pouches and meticulously blot excess moisture using clean kitchen towels to prepare for searing.
6. Position a cast-iron skillet over maximum heat, introducing a whisper of olive oil to create an ideal searing environment.
7. Swiftly caramelize each steak side for approximately 30-60 seconds, developing a rich golden-brown exterior that locks in succulent juices.
8. Transfer steaks from skillet, permit a brief resting period to redistribute internal moisture, then slice against the grain for maximum tenderness and serve immediately.

Notes

• Precision temperature control guarantees consistent doneness every single time when using sous vide cooking method.
• Pat steaks completely dry before searing to achieve an exceptional golden-brown crust that seals in delicious juices.
• Experiment with different herb combinations like rosemary or oregano to customize flavor profiles without compromising meat quality.
• For dietary modifications, replace butter with olive oil or avocado oil to create a dairy-free version that remains equally succulent and tender.

• Prep Time: 15 minutes
• Cook Time: 1 to 4 hours
• Category: Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 0 g
• Sodium: 200 mg
• Fat: 42 g
• Saturated Fat: 16 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 140 mg