Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

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

The minimum cooking time for a New York strip steak is one hour. We recommend cooking your steak in the sous vide for 2 hours. Avoiding leaving a steak in the sous vide for longer than 4 hours.

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.

You would heat the sous vide water bath up to 131°F (55°C) and put both steaks into it. You would cook both steaks until they were done, usually 2 to 4 hours for tender cuts (you can use my sous vide times by thickness charts for specifics) or much longer for tough cuts.

A perfectly cooked steak with maximum flavor and tenderness is easy with this Sous Vide New York Strip recipe. Basting with rosemary-garlic butter while searing adds a perfect touch to the steaks.

Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing.

YES. To get the most out of searing steak after sous vide – or any other protein –a few extra steps are involved: Dry the meat off. All you have to do is pat dry with paper towels, but it's crucial to remove as much water as possible from the surface of the meat.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

Fill and preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.)

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.

While the protein in beef, specifically, gets tender when you're cooking it low and slow via the sous vide method, sometimes, the fat doesn't fully render, according to Delishably.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.

For a medium steak that's over an inch thick, I would place it in a 140ºF sous vide bath for at least an hour. If it's a lesser cut of meat then two hours.

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.