My favorite steak recipe is Sous Vide New York Strip Steak. To bring out the best flavor of this popular cut, just a few simple ingredients are required.
The sous vide method cooks it perfectly from edge to edge, resulting in a restaurant-quality meal in the comfort of your own home!
WHAT IS A NEW YORK STRIP STEAK?
Strip steak, strip loin, and top loin steak are all names for NY strip steak. It’s tender and lean, often boneless, and has a lot of marbling.
WHY SOUS VIDE NEW YORK STRIP STEAK?
Cooking steak can be intimidating because it is easy to overcook and dry out.
Because New York strip steak is one of the most expensive cuts of meat, you’ll want a foolproof method for cooking this classic cut perfectly.
Traditional methods of cooking steak, such as pan-frying, baking, or grilling, have a very narrow window of perfect doneness.
If we don’t get there in time, the steak will be dry and chewy. This problem will be solved by using sous vide cooking.
Furthermore, it evenly cooks the food from edge to edge. It’s my favorite way to prepare the expensive strip steak.
BENEFITS OF SOUS VIDE STEAK:
So you went out and purchased the finest steak you could find. The last thing you want to do is ruin it by overcooking or undercooking it.
- All of the guesswork has been removed. Set the temperature and time, and the rest of the work will be done for you.
- Cooked to the temperature you specify throughout the entire piece of meat.
- Can be prepared ahead of time and seared in a skillet just before serving.
- Excellent for meal preparation.
WHAT IS SOUS VIDE?
Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.
It’s far superior to any other method of cooking steak in my opinion. Sous vide steak recipes that are popular include Sous Vide Skirt Steak, Sous Vide Sirloin Steak, and Sous Vide London Broil.
NEW YORK STRIP STEAK SEASONING:
- You can also use table salt or sea salt instead of kosher salt. For more flavor, season liberally before sous vide cooking.
- For the best results, use freshly ground black pepper rather than pre-ground black pepper powder.
- Rosemary: (optional) it adds a wonderful flavor but can be left out if you don’t have any.
SOUS VIDE STRIP STEAK TEMPERATURE
I prefer to cook my NY strip steak at 135°F (57°C), which results in a tender, juicy, and flavorful steak. If you want to experiment with different levels of doneness, use the chart below:
|Medium Rare||135°F (57°C)|
|Well Done||165°F (73°C)|
HOW LONG DOES IT TAKE TO SOUS VIDE A STEAK?
- It is conditional. Cook for at least one hour for a NY strip that is about 1 12 to 2 inches thick. This is also true for ribeye, porterhouse, and T-bone steaks. We usually cook our steaks sous vide for about 2 hours. This helps to explain why fattier steaks take a little longer to reach the desired temperature.
- A tenderloin, for example, requires less time to ensure it does not dry out and lose too much of its juices.
- If your steak is thinner than 1 12 inch thick, reduce the cooking time by 30 minutes.
WHAT HAPPENS IF YOU SOUS VIDE TOO LONG?
The genius of sous vide is that you can’t overcook your meat. However, if you sous vide your meat for an extended period of time, say more than four hours, the texture will suffer.
The meat will become mushy, and the connective tissues will break down in an unfavorable way.
CAN YOU PUT FROZEN MEAT IN SOUS VIDE?
One of the advantages of ordering from Omaha Steaks is that your freezer is always stocked with high-quality meats!
Omaha Steaks’ packaging is BPA-free and can be placed directly in your sous vide water bath.
Keep in mind that if you cook from frozen, your meat will be less flavorful than if you season it ahead of time. In addition, sous vide frozen meat will necessitate a longer cooking time.
TIPS TO MAKE THE BEST SOUS VIDE NY STRIP STEAK:
- Cook the strip steak until it reaches a temperature of medium-rare to medium. Cooking the meat past medium doneness can cause it to become chewy.
- To bring out the best flavor, season generously before sous vide cooking.
- Without a vacuum sealer, you can seal the steak with zip-top bags. Simply place the steak, seasonings included, in a zip-top bag and seal all but one corner of the bag. Slowly lower it into the water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. This is known as the “water displacement” method.
- Do not leave the steak in the sous vide water bath for an extended period of time. Because New York strip steak is a tender cut, sous viding a 1-inch steak takes 1 hour. If your steak is 2 inches thick, sous vide it for 2 hours. It’s fine to cook for an additional 30 minutes, but leaving it in the water bath for too long may result in mushy texture.
- Allow it to cool first. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing.
- Before searing, completely dry the pan. Wipe away any excess moisture, as it will prevent proper searing.
Frequently Asked Questions
How long does it take to sous vide a New York strip steak?
A New York strip steak should be cooked for at least one hour. We recommend cooking your steak for 2 hours in the sous vide. Avoid leaving a steak in the sous vide machine for more than 4 hours.
How long does it take to sous vide a 2 inch steak?
All timings are for steaks 1 1/2 to 2 inches thick. The initial cooking time can be reduced to 40 minutes for steaks 1 inch or less. For food safety reasons, steaks cooked below 130°F (57°C) should not be cooked for more than 2 1/2 hours at a time.
Should you salt meat before sous vide?
It is only recommended to salt a steak before cooking it sous vide if it will be served immediately. If you’re cooking something that will be served right away, you might want to season it or marinate it before vacuum sealing it.
Does thickness matter for sous vide?
In a sous-vide, the time it takes for the core of the food to reach the desired temperature is determined by thickness rather than weight. It will take four times as long to heat all the way through if it is twice as thick.