Finished medium rare steak

Sous Vide New York Strip

  By Sous Vide Guy    

March 30, 2017

New York Strips are one of the most iconic cuts of steak in the United States, and for great reason. This strip of meat is super tender and only gets even more tender from cooking it sous vide. It's recommended to cook highly marbled steaks, such as ribeyes and some strip steaks, at slightly higher temperatures. This is because fat renders better at higher temperatures - and you want rendered fat in steaks instead of chewy non-melted fat. We prefer cooking our sous vide new york strip steaks at 135F for 1-2 hours. This combination of time and temperature results in an incredibly tender NY strip with rendered fat.

Tip: Sear your new york strip a bit longer on the side with the fat cap. Rendering this fat adds amazing flavor to your steak!

  • Prep: 5 mins
  • Cook: 1 hr 30 mins
Finished medium rare steak

Ingredients

New York Strip Steaks

Sea Salt

Cracked Black Pepper

Avocado Oil (or another high smoke point oil)

RARE

122°F - 128°F

1 - 2 hours

MEDIUM RARE

129°F - 135°F

1 - 2 hours

MEDIUM

136°F - 145°F

1 - 2 hours

MEDIUM WELL

146°F - 155°F

1 - 2 hours

WELL DONE

156°F +

1 - 2 hours

Directions

PREPARE IT

1Pre-heat water bath to your ideal temperature (see chart on the side). We prefer 135°F, since the slightly higher temperature helps render some of the fat on the New York Strip.

2Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.

3Vacuum seal the NY Strip steak or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1Place bagged NY Strip steak in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).

2Remove New York strip steak and pat dry with paper towels.

SEAR IT

1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear steak on hot cast iron pan for approximately 1 minute, flipping every 15 seconds.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds. Make sure to also sear the strip of fat on the side!

4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

SERVE IT

1Before serving, use a spoon to top the New York Strip with the leftover juices and butter from the pan - this will help further develop the crust and add flavor.

2Cut against the grain. Enjoy!

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