How to Sous Vide a New York Strip Steak
- by Couple in the Kitchen
Guest post by Karen Reinsberg and Gavin Booth from Couple in the Kitchen.
There is no easier way to cook a steak, than to sous vide. We’ve been big fans of the sous vide cooking method for many years. This method of cooking used to be reserved for fancy restaurants, but now since the development of affordable at-home sous vide models, anyone can make a restaurant quality steak at home. Talk about an affordable date night!
Sous vide may seem intimidating, but it is as easy as using a slow cooker. Sous vide is simply the method of cooking food in a bag by leaving it in a temperature controlled water bath.
We can give you an endless list of why we love cooking our steaks with a sous vide. To put it simply, you’ll cook it exactly to your preferred temperature every time. You can infuse your steak with flavors while it cooks by using ingredients like rubs, butter, and fresh herbs. Plus, the steak’s natural flavorful fat will melt into the meat instead out onto your grill.
We cannot stress enough that if you’re spending the money for a premium cut of beef, why risk overcooking it when you can cook your steak perfectly in your sous vide every single time!
An Omaha Steaks New York Strip is the perfect cut of meat to sous vide. This steak is a classic and is popular for it’s big beefy flavor!
New York strip sous vide temperature
The temperature at which you set your sous vide water bath will be the internal meat temperature that you are looking to achieve for your sous vide New York strip.
Set your sous vide immersion circulator according to your desired result:
- Rare: 120°F to 128°F
- Medium-rare: 129°F to 134°F
- Medium: 135°F to 144°F
- Medium-well: 145°F to 155°F
- Well done: 156°F and over
Check out the steak doneness guide to learn how doneness affects texture and flavor.
Sous vide cooking time for New York strip
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. Although you can’t technically “overcook” your meat, if you leave your steak in the sous vide for too long, it will impact the texture of your food.
Sous Vide New York Strip Steak
- 2 Omaha Steaks New York Strip Steaks
- 4 tbsp course steak seasoning
- 4 tbsp butter sliced
- fresh herbs thyme or rosemary
- 2 tbsp grapeseed oil
- salt and pepper to taste
Prepare your sous vide water bath by setting the temperature to 130 degrees on the sous vide machine.
Pat your steaks dry with a paper towel and season your New York strip steaks with Omaha Steaks Private Reserve Seasoning.
Place your steaks in a food storage bag or in a vacuum sealer bag.
Add the butter and herbs to the bag.
Close the bag by using the water displacement method to remove as much excess air as possible or use a vacuum sealer to seal the bag.
Place the bag in the sous vide and let the strip steak cook for 2 hours.
Remove the steak from the water bath and the plastic bag. Pat dry once again.
Heat up your grapeseed oil to medium-high heat in a skillet and sear your New York strip for about a minute on each side to create a nice brown exterior.
Let the steak rest for 5 minutes, season with salt & pepper, slice, and enjoy!
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