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!
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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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