Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long do you sous vide a New York strip steak? ›

​Sous vide cooking time for New York strip

The minimum cooking time for a New York strip steak is one hour. We recommend cooking your steak in the sous vide for 2 hours. Avoiding leaving a steak in the sous vide for longer than 4 hours.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing.

Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the sous vide and searing process. Other herbs you could use are rosemary, sage, or oregano.

Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare. Grilling directions: You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Sous vide cooking allows for precise temperature control and long, slow cooking, which helps to tenderize meat and reduce bold, gamey flavors. In this case, it's important to use a lower temperature than you would with other types of meat.

However, because sous vide requires the utmost precision, one wrong step and you can easily overcook your food, ending up with meat that has a rubbery consistency. The last thing any novice chef or food lover wants to do is splurge on a perfect cut of meat, only to have it come out lackluster — or worse, inedible.

Sous Vide Steak Ingredients

Seasoning – to season the steaks before they head into the water, you'll need 1½ teaspoons of fine sea salt and a ½ teaspoon of cracked black pepper. Garlic – 2 cloves of thinly sliced garlic get vacuum sealed with the steaks to add some really delicious flavor.

Do you put butter or oil in sous vide steak? ›

Chefsteps have suggested adding butter and olive oil to the bag with steaks in several of their recipes ^{2 3} and guides ⁴. Dave Arnold has previously suggested putting butter in the bag when cooking sous vide. Modernist Cuisine adds suet (fat) to their sous vide steak recipe.

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

Sous vide cooking may seem like the ultimate "safe" way to not mess up a meal, but there are some things like raw garlic that defy that reputation. It may seem like an easy way to infuse your steak or vegetables with some garlic flavor, but it's actually best to cook your garlic before tossing it in the bag.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Sous Vide the Steak for 1-3 Hours

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

For sirloin sous vide, set aside about one hour of time per inch of steak thickness. So, for a one-inch sirloin, you'll need about two hours, and a two-inch sirloin needs about three hours. Regardless of thickness and your preferred doneness level, you shouldn't need longer than four hours to sous vide sirloin steak.