Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long do you 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.

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

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.

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.

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

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.

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.

Why was my sous vide steak tough? ›

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.

Although it's extremely hard to overcook/undercook using the sous vide method, It's not totally impossible. If you leave the bags in the water for too long, your steak, for example, may become overly tender (yes, there is such a thing!), start resembling roast, and lose its chewy bite after an extra couple of hours.

Grilling Bone-In Strip Steak Medium-Rare (recommended)

For the perfect medium-rare Bone-In Strip Steak, grill for 10–13 minutes for a 1-inch steak, and 13–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

Sous Vide the Steak for 1-3 Hours

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three 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.

That really depends on how thick the steak is. A 1/2 inch steak for example only needs 30 minutes to an hour tops to cook it sous vide, while a 2 inch steak would take 2 1/2 hours to 3 hours. As a rule of thumb, I follow a 2x rule. I would not sous vide anything more than twice the amount of time necessary.