Best Sous Vide New York Strip Steak
Sous vide New York Strip is an exceptional steak. Melt in your mouth tender, perfectly cooked to the temperature you choose, easy to make, fantastic flavor and stress free.
I like to make a balsamic sauce with a good quality balsamic vinegar, maple syrup, Dijon and ketchup to drizzle or glaze the steaks. Delicious but optional.
The recipe serves 6 people, but you can just as easily scale it down for two by using one large steak. The sous-vide cooking method makes incredible steaks without all the guess work.
What is sous vide?
Sous vide is a cooking method that cooks your food in an airtight bag, immersed in a water bath, at a precisely controlled temperature. Once you find the exact doneness and texture you like (with a bit of experimenting), it takes all the guess work out of cooking.
It’s ideal for cooking for a crowd or just for two. Try it and you will be hooked. The method is unparalleled for tender, perfectly cooked proteins. All stress free.
There is lots of science to it, but no need to know all that if that’s not your thing. The technique is very easy to learn. Even the first time you use it, you can nail it.
Need an extra hour? No problem. Want to make it ahead and just brown it 2 minutes before serving? No problem.
What is a New York striploin steak?
Names: A New York Strip is known by many names such as strip steak, strip loin (or striploin), NY strips, Kansas City strip steak, Ambassador strip steak, Club steak and Delmonico steak.
Key features: A striploin steak is leaner than a ribeye steak, but still beautifully marbled (speckled with fat) which makes it flavorful and tender. It is a higher end steak from the short loin section of the cow.
Striploin is an expensive steak so you want to get it right. Sous vide pretty much guarantees that.
Sous vide steak temperature and time
How you like your steak – medium rare, medium, well done, soft, some chew, juicy – is a matter of preference. You will have to do some experimenting to find the perfect steak sous vide temp for you.
Here are some guidelines for a juicy, tender medium-rare steak, the preferred choice for many.
- Temperature: 129F/54C – 134F/57C. The fat will render (melt) more at the higher temperature. I cook my striploin steaks at 132F.
- Cooking time: 1-4 hours
- If the temperature is less than 130F/54.4C, cook for a maximum of 2 1/2 hours for safety reasons.
- For a high end piece of meat e.g. Prime, Angus, AAA, 1-2 hours is plenty depending on the thickness of the steak. For Choice cut, I like to do 2-3 hours.
- Don’t cook the steak for longer than 4 hours or the texture of the meat will change and may become a bit mushy.
Temperatures and times for medium, medium-well and well done are in the recipe notes.
What to serve with steak
There are so many options. Here are a few of my faves:
Side dishes
- herb potato salad
- crispy smashed potatoes with gremolata
- grilled veggies with potatoes
- grilled carrots with balsamic glaze
Salads
- Thai mango salad
- beet orange and goat cheese salad
- party salad with grilled vegetables and quinoa This is an excellent option to make a steak salad. Make the recipe, add sliced steak and drizzle on the balsamic sauce.
Step by Step
FAQ and Tips
The best high-quality meats (most tender and flavorful) will be prime cut, AAA or Certified Angus Beef. These will only need about an hour to cook (or 90 minutes if 2 inches/5 cm. The next best is Choice cut. I would sous vide these steaks for 2-3 hours for a tender steak. If possible, use a steak that is at least 1 1/2- 1 1/2 inches thick. This will ensure the middle stays pink.
Seasoning well ahead can affect the texture, so I prefer to season right before I sous vide.
No, it’s not necessary.
Yes. The number of steaks cooked at the same time doesn’t matter. If you put more than one in the same bag, make sure they are in a single layer.
Yes, just add an extra hour.
Tailor To Your Taste
- Instead of the balsamic sauce/glaze, try our 5 minute fresh herb sauce, and authentic chimichurri recipe or our peach chutney.
- Add a bit of water if your prefer your balsamic sauce less thick.
Shortcuts
- For the balsamic sauce:
- Mix the ingredients together and use (instead of cooking them). I do this all the time.
- Buy a good quality sauce or glaze for your steak such as chimichurri, teriyaki sauce or horseradish cream.
Make Ahead
See instructions in the recipe notes to make ahead same day same day, a few days ahead or to freeze.
Love sous vide beef?
Then don’t miss our:
- Korean beef short ribs (sous vide)
- bone in sous vide beef back ribs
- sous vide short ribs (boneless beef)
- sous vide flank steak
- sous vide chuck roast (for French dip au jus)
And check out Two Kook’s other best sous vide recipes and tips.
Best Sous Vide New York Strip Steak
Equipment
- Sous Vide equipment (sous vide machine, sous vide oven or immersion circulator)
Ingredients
- 2.5 pounds New York Strip loins, 1 1/2 – 2 inches thick (3.8-5 cm), Note 1 (3-4 steaks)
- kosher salt, black pepper, garlic powder Optional: fresh thyme or rosemary sprig
- olive oil or mayonnaise for searing
Balsamic Sauce (optional)
- 6 tablespoon Balsamic Vinegar
- 1/2 cup ketchup
- 2 tablespoon maple syrup or honey
- 2 teaspoon Dijon mustard
- 1/4 teaspoon each, salt and pepper
Instructions
- HEAT SOUS WATER BATH in a large container or pot to the correct temperature – Note 2. The water will take about 10-15 minutes to reach the correct temperature. Tip: to speed up the heating process, use hot tadp water.
- SEASON STEAKS: Sprinkle the steaks generously with salt and pepper (and lightly with garlic powder if desired) on both sides. Lay a small sprig of thyme or rosemary on the meat if you like for additional flavor. Don't overdo the rosemary.
- PREPARE MEAT FOR SOUS VIDE: To vacuum seal: Fold over a flap on 1-2 vacuum seal bags (use maximum 2 steaks per bag). Place two New York Strip loins inside each bag and unfold the flap. Using a vacuum sealer, seal the each sous vide bag (and vacuum out the air) as per machine instructions. Note 3 for water displacement method.
- SOUS VIDE STEAKS: Plunge the vacuum-sealed bag (s) into the pre-heated water bath. Make sure they are fully submerged under the water. If not, weigh them down with a pot or tongs. See times for cooking Note 3. If steaks are over 1 inch thick/2.5 cm, I cook a minimum of 90 minutes.
- MAKE THE BALSAMIC SAUCE: Place all balsamic sauce ingredients in a small saucepan and stir to combine. Bring to boil, lower heat and simmer for 5-7 minutes until it thickens and coats the back of a spoon. If desired, stir in a tablespoon of cold butter for a velvety finish. Shortcut: mix ingredients together in a small bowl and skip the cooking. I do this all the time if I am glazing the steaks while on the grill.
- GRILL OR PAN SEAR STEAKS: Remove the sous vide steaks from the sealed bag (s). Discard juices. Pat the meat dry with paper towels. Rub or spray with oil or smear on a thin layer of mayonnaise over the meat. If you aren't using the balsamic sauce, sprinkle lightly with steak seasoning or just salt and pepper. To Grill: Heat grill to High. Grill the steaks about 1- 1 1/2 minute on each side (including the outer edges) to achieve nice grill marks. Brush with balsamic sauce if you like while you're grilling (I do).To pan sear: Heat a cast iron skillet to a little higher than medium-high heat (8-9/10). Place steaks in pan and sear for a minute per side including the edges. Press down to get a good sear. If not using the balsamic sauce, you can instead add a tablespoon of butter and a sprig of thyme or rosemary at the end of you like and spoon in over the steaks. No need to rest the steaks. Drizzle balsamic sauce over steaks. Serve and pass extra sauce. STEAK SALAD OPTION: Note 4.
Recipe Notes
- New York Strip – also called strip steak, striploin steak, strip loin (or striploin), NY strip, Kansas City strip steak, Ambassador strip steak, Club steak and Delmonico steak. You can also substitute a boneless ribeye steak if you prefer.
- Water displacement method (instead of vacuum seal method): Place the NY strips in ziplock bags in a single layer. For each bag, lower it into water bath so that the zip seal is just above the water line (air will be pushed out from water pressure. Remove as much air as possible so the steaks don’t float). Seal bag.
- Times and Temperatures
- Medium rare
- Temperature: 129F/54C – 134F/57C. The fat will render (melt) more at the higher temperature. I cook my striploin steaks at 132F.
- Cook time: 1-4 hours.
- If the temperature is less than 130F/54.4C, cook for a maximum of 2 1/2 hours for safety reasons.
- For a high end piece of meat e.g. Prime, Angus, AAA, 1-2 hours is plenty depending on the thickness of the steak. For Choice cut, I like to do 2-3 hours.
- Don’t cook for longer than 4 hours or the texture of the meat will change and may become a bit mushy.
- Medium
- Temperature: 135F/57C – 144F/62C
- Cook time: 1-4 hours
- Medium well
- Temperature: 145F/63C – 152F/66.7C
- Cook time: 1 – 3 1/2 hours
- Well done
- Temperature: 156F/69C and over
- Cook time: 1-3 hours
- Medium rare
- Steak salad – an alternative serving suggestion: Make a steak salad with 4-5 cups/70 grams greens, 4-5 cups120-150 grams chopped roasted veggies of your choice, 3 cups/520 grams cooked quinoa (from 1 cup dry quinoa) and the balsamic dressing/sauce in the recipe). Alternatively, make our party salad with grilled vegetables and quinoa and add sliced steak.
- Make Ahead or Freeze:
- To make ahead same day: The steaks can sit in the sous vide bath for an extra hour. Then another hour out of the water bath at room temperature. Pan sear or grill a minute per side before serving.
- Make a few days ahead: Sous vide steaks. Chill in ice water bath for 10 minutes. Transfer in bag to fridge for 2-3 days. Before serving, heat in water bath at 110F/43C for about 45-60 minutes until heat through. Dry well with paper towels then sear.
- To freeze: Remove steaks from sous vide and plunge into an ice water bath for 10 minutes to quickly cool down. Transfer in their bags to the freezer (you can pour out juices and reseal bag if you want). Freeze for up to 1 months.
- Caution: according to Serious Eats, never chill and reheat any food that has been cooked or held at a temperature lower than 130°F/54.4C. These temperatures are not hot enough to destroy dangerous bacteria.
Nutrition
This recipe, originally posted in 2017, used to be called Balsamic Steak Sous Vide (Two Ways). The post has been edited with updated information and more detail.
Your recipe calls for cooking steaks at a temp BELOW 130 DEG’S for a MAXIMUM of 2 hours for safety reasons… is that to curtail bacteria growth, or, did you mean a MINIMUM of 2 hrs to kill bacteria? From what I’ve read elsewhere, the rule is, at least 130+ for 57 mins to pasturize for bacteria?
Sw
My understanding is that if food is held too long under 130F, bacteria can multiply quickly. I always cook food over 130F for this reason. Serious Eats provides good information on the science as do other sous vide experts. Here is an article on sous vide steak by Serious Eats saying not to sous vide steak at less that 130F for more than 2 1/2 hours. But, you’re right, there is a minimum to cook the steak as well. Hope that helps.
Trying sous vide for the first time just now. Bought the anova and they threw in one silicone “bag”. They mention clipping the bag to the pot in the Anova instructions but don’t know how i could do that. I stuffed two rib eyes and they just fit side by side. It seems like the degrees are only in centigrade so i converted. I did season with a rub.
Wow – it worked perfectly. I did an hour and a quarter and a quick grill on the stove. So cool!
Way to go newbie! Glad you had success. Welcome to sous vide. You’re right -very cool!