How to Sous Vide a New York Strip Steak Recipe

new york strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin offers a leaner cut while flank is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is less expensive.

Set the sous vide immersion circulator to 131°F (55°C) for medium-rare.

Season the new york strip steak generously with salt and black pepper.

Open the vacuum bag and tuck the sides to prevent smears.

Place the steak in the vacuum bag and add a piece of rosemary on either side.

Seal the bag using a vacuum sealer, ensuring there are no gaps.

Submerge the sealed bag in the water bath and cook for 1.5 hours.

After cooking, remove the steak from the bag and pat dry with paper towels.

Heat a skillet over high heat until very hot.

Add the steak to the skillet and sear for about 1 minute on each side.

Add butter, garlic, and rosemary to the skillet while searing the second side.

Sear the fat side of the steak briefly for additional flavor.

Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Slice the steak to reveal the perfect medium-rare doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens