These sous vide New York strip steaks are some of the most decadently tender and flavorful steaks you'll ever make! The process is super simple and the meat cuts like butter every time. I've included everything you need to know like temperature guidelines, cooking instructions, tips, tricks, and more!
Best Sous Vide New York Strip Steaks
If you're looking for an excellent restaurant-quality steak, look no further. With your sous vide machine or Instant Pot, you can easily whip up delectably tender steaks that slice like butter!
This cooking method cooks the steak low and slow submerged in a water bath at a precisely monitored temperature. It's easier than it sounds and makes for an incredible stress-free steak dinner every time!
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If you're looking for a tasty condiment to enjoy with your sous vide New York strip, try whipping up some quick blue cheese steak sauce, mushroom steak sauce, or garlic butter sauce!
🥘 Ingredients For Sous Vide New York Strip Steaks
Sous vide steaks are melt-in-your-mouth tender and don't require much seasoning. I like to keep it simple with just a little salt & pepper and some fresh herbs!
- New York Strip Steak - 1 New York strip that is at least 1" thick.
- Kosher Salt - For seasoning your steak before you sous vide it, and I like to add an extra sprinkle just before serving.
- Black Pepper - Freshly ground black pepper is best!
- Fresh Thyme (optional) - 2 sprigs of fresh thyme or your preferred herbs to add to the bag for extra flavor.
- Cooking Oil - 1 tablespoon of neutral-flavored cooking oil like canola or vegetable oil for searing your steak.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍽️ Equipment Needed To Sous Vide Steak
There are two ways to sous vide a steak. You can either use an immersion circulator (aka 'sous vide machine') or an Instant Pot that has a sous vide function.
Sous Vide Machine
If you have an immersion circulator, you will need the following tools to prepare your sous vide steak:
- Sous vide machine (immersion circulator)
- Large plastic sous vide tub or large stockpot
- Vacuum sealer with a vacuum bag or a Ziploc bag
- Cast iron skillet or heavy-bottomed frying pan
- Tongs for flipping your steak
Instant Pot
Not all Instant Pots have a sous vide feature so check your model to be sure before starting! If using an Instant Pot, you will need the following tools:
- Instant Pot with sous vide function
- Vacuum sealer with a vacuum bag or a Ziploc bag
- Cast iron skillet or heavy-bottomed frying pan
- Tongs for flipping your steak
🌡️ Temps & Times
Below are the levels of doneness for sous vide steaks as well as their corresponding times and temperatures. Remember, due to food safety concerns, you should never keep a steak below 130°F (54°C) for longer than 2 ½ hours.
| Level of Doneness | Temperature | Timing |
| Extra-rare to Rare | 120°F (49°C) to 128°F (53°C) | 1 - 2 ½ hours |
| Medium-Rare | 129°F (54°C) to 134°F (57°C) | 1 - 4 hours (2 ½ hours at most if under 130°F/54°C) |
| Medium | 135°F (57°C) to 144°F (62°C) | 1 - 4 hours |
| Medium-Well | 145°F (63°C) to 155°F (68°C) | 1 - 3 ½ hours |
| Well-Done | 156°F (69°C)+ | 1 - 3 hours |
🔪 How To Sous Vide New York Strip Steaks
I've included instructions for using either a sous vide machine or an Instant pot. Both methods are incredibly easy and pretty much hands-off!
This recipe is for 1 steak, though you can technically make as many steaks as you want using this method (*see note)!
Sous Vide Machine
- Prep. Fill a large sous vide container or stockpot with water and turn on your sous vide machine. Follow the manufacturer's instructions to set the temperature to 130°F (54°C) for medium-rare or to your desired temperature to achieve your preferred level of doneness.
- Season. Generously season 1 New York strip steak on all sides with Kosher salt and freshly ground black pepper. Place 2 sprigs of fresh thyme on the steak, if using.
- Seal. Place your steak in a vacuum seal bag and seal it or place it in a Ziploc bag and squeeze out all the air. If using a Ziploc, leave the bag open a tiny bit and use the water displacement method by placing the bag and steak into the water (with the opening always above the water's surface) and pressing it down to remove any excess air before sealing fully.
- Submerge and cook. Fully submerge the steak into the water by clipping it to the side of the container or pot, or by placing a plate or bowl on top of it to prevent it from floating. Let cook for 1-3 hours depending on your desired level of doneness. Then, move on to searing your steak.
Instant Pot
- Add water. If you have an Instant Pot with the sous vide function, place the trivet in the bottom and fill it ⅔ of the way full with water.
- Season. Season 1 New York strip steak generously on all sides with Kosher salt and black pepper. Place fresh thyme on the steak, if desired.
- Seal. Vacuum seal the steak in a vacuum bag or place it in a Ziploc and squeeze out the air using the water displacement method above.
- Cook. Select temperature and set it to 130°F (54°C), then select 'hour' and set the time for 2 hours for medium-rare. Seal the Instant pot and let cook then move on to searing your steak.
Reverse Sear
- Cool. Remove your New York strip from the water bath and let it sit for 10-15 minutes to cool off some before searing.
- Pat dry. Heat a skillet with 1 tablespoon of neutral cooking oil over high heat on the stovetop. Meanwhile, take the steak out of the bag and pat it dry with paper towels.
- Sear, Once the skillet is smoking hot, add the steak and sear it for 30-60 seconds on each side until golden brown. (*Searing for more than 60 seconds might overcook your steak, so watch closely.)
- Serve. Remove from heat and season with an extra sprinkle of salt if desired. Slice and serve your steak right away, sous vide steaks do not need to rest.
Serve your delectable sous vide steak with any of your favorite steakhouse sides! For suggestions, check out my page on what to serve with steak. Enjoy!
💭 Tips & Notes
- You can butter-baste your steak while searing it if desired. Add a few tablespoons of butter and fresh herbs and/or garlic to the skillet. Once the butter melts, spoon it over the steak as it sears.
- This recipe is for 1 New York strip, though you can cook more simultaneously. You can put each steak in its own bag, or put them in the same bag in a single layer side by side.
- If using an immersion circulator (sous vide machine) be sure that your steak does not block the intake/output parts of the machine.
- Timing = texture. The longer you sous vide your steak, the more tender it will be! However, try not to cook them for longer than 4 hours because the fibers will break down too much and the meat can become mushy.
🥡 Storing & Reheating
Leftover sous vide steak can be refrigerated in an airtight container for up to 4 days or wrapped in plastic wrap and placed in a freezer bag then frozen for up to 4 months.
Reheating Sous Vide Steak
For best results, sous vide the steak the same way you cooked it at 130°F (54°C) for about 5 minutes or until warmed through. You can then quickly reverse-sear the steak in a hot skillet on each side to revive the crust.
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❓ Recipe FAQs
Yes, you can! Follow the directions above but add 60 minutes to the total cook time to account for the frozen steak.
The timing can vary based on a few factors including the thickness of the steak and your desired level of doneness. The minimum time you should sous vide a New York strip is 1 hour, though you can leave it for up to 4. I don't recommend any more than 4 hours or the texture of the meat will degrade.
No, that is not necessary. You want to heat to penetrate the meat which cooks it to tender perfection. It's best to reverse-sear or sear the steak after cooking to get the perfect crust without overcooking it!
🥩 More Tasty Steaks
- Blue Steak - Steak lovers rejoice because this quick method for cooking a blue steak lets you enjoy your meat extra rare.
- Pan-Seared Chuck Steaks - These butter-basted chuck steaks are full of flavor from my easy steak seasoning blend!
- Baked New York Strip Steaks - Save the sous vide for another day and try this equally delicious baked New York strip!
- Bavette Steak - Similar to a skirt or flank steak but even more tender and delicious!
- Smoked Tomahawk Steak - The smokey flavor of this tomahawk ribeye will have you savoring every bite!
- Air Fryer Steak - It doesn't get easier than making a perfectly cooked steak in your air fryer!
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📖 Recipe Card
Sous Vide New York Strip Steaks
Ingredients
- 1 New York Strip Steak (at least 1" thick)
- Kosher salt
- ground black pepper
- 2 sprigs fresh thyme (optional)
- 1 tablespoon cooking oil (canola or vegetable oil)
Instructions
Sous Vide Machine
- Fill a large sous vide container or stockpot with water and turn on your sous vide machine. Follow the manufacturer's instructions to set the temperature to 130°F (54°C) for medium-rare or to your desired temperature to achieve your preferred level of doneness.
- Generously season the steak on all sides with Kosher salt and freshly ground black pepper. Place 2 sprigs of fresh thyme on the steak, if using.
- Place your steak in a vacuum seal bag and seal it or place it in a Ziploc bag and squeeze out all the air. If using a Ziploc, leave the bag open a tiny bit and use the water displacement method by placing the bag and steak into the water (with the opening always above the water's surface) and press it down to remove any excess air before sealing fully.
- Fully submerge the steak into the water by clipping it to the side of the container or pot, or by placing a plate or bowl on top of it to prevent it from floating. Let cook for 1-3 hours depending on your desired level of doneness. Then, move on to searing your steak.
Instant Pot
- If you have an Instant Pot with the sous vide function, place the trivet in the bottom and fill it ⅔ of the way full with water.
- Season the steak generously on all sides with Kosher salt and black pepper. Place fresh thyme on the steak, if desired.
- Vacuum seal the steak in a vacuum bag or place it in a Ziploc and squeeze out the air using the water displacement method above.
- Select temperature and set it to 130°F (54°C), then select 'hour' and set the time for 2 hours for medium-rare. Seal the Instant pot and let cook then move on to searing your steak.
Reverse Sear
- Remove your New York strip from the water bath and let it sit for 10-15 minutes to cool off some before searing.
- Heat a skillet with 1 tablespoon of neutral cooking oil over high heat on the stovetop. Meanwhile, take the steak out of the bag and pat it dry with paper towels.
- Once the skillet is smoking hot, add the steak and sear it for 30-60 seconds per side until golden brown. (*Searing for more than 60 seconds might overcook your steak, so watch closely.)
- Remove from heat and season with an extra sprinkle of salt if desired. Slice and serve your steak right away, sous vide steaks do not need to rest.
Notes
- You can butter-baste your steak while searing it if desired. Add a couple tablespoons of butter and fresh herbs and/or garlic to the skillet. Once the butter melts, spoon it over the steak as it sears.
- This recipe is for 1 New York strip, though you can cook more simultaneously. You can put each steak in its own bag, or put them in the same bag in a single layer side by side.
- If using an immersion circulator (sous vide machine) be sure that your steak does not block the intake/output parts of the machine.
- Timing = texture. The longer you sous vide your steak, the more tender it will be! However, try not to cook them for longer than 4 hours because the fibers will break down too much and the meat can become mushy.
- To store: Leftover sous vide steak can be refrigerated in an airtight container for up to 4 days or wrapped in plastic wrap and placed in a freezer bag then frozen for up to 4 months.
- To reheat: For best results, sous vide the steak the same way you cooked it at 130°F (54°C) for about 5 minutes or until warmed through. You can then quickly reverse-sear the steak in a hot skillet on each side to revive the crust.
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