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.
Servings (change as needed): 6
- 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
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.
Nutrition values are estimates and include steak and balsamic sauce
- 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.
- 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
- 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.
Calories: 460kcal | Carbohydrates: 13g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 783mg | Potassium: 660mg | Fiber: 1g | Sugar: 11g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg