Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long should I sous vide a New York strip steak? ›

Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to 8 is fine.)

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.

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.

Setup immersion circulator according to manufacturer's instructions to accommodate 4 steaks; preheat water to 131°F (55°C). Season strip steaks evenly with salt and pepper. Align steaks in vacuum seal bag with a sprig of rosemary centered on each side; seal bag(s). Circulate steaks in water bath for 90 minutes.

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.

The first thing to know when using marinades for sous vide is that they have much less of an effect on meats which are going to be cooked quickly, or that has already been cooked, because they will essentially 'lock out' the marinade, so be sure to begin marinating long before you start cooking.

(See note below for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

On average, fat will begin to render around 130 F and, if not done properly, is the real reason your sous vide meat is rubbery. Because you're cooking the steak low and slow for that optimal tenderness, it's easy for temperatures to not become hot enough to get that crispy edge you crave.

Can you overdo steak in sous vide? ›

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.

Salting Before Sous Vide

When cooking meat with almost any traditional cooking method the first step is to salt it. This is also true for many items cooked sous vide, but not all of them.

How to Grill Strip Steak (medium-rare recommended): 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.

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.

How Long Does It Take to Sous Vide Steak? Generally speaking, a 1-2 inch thick portion of steak will reach the desired internal temperature in about 1 hour. The steak can sit in the sous vide container for up to 4 total hours, fully submerged, before any detrimental effects take place.