Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long do you sous vide a New York strip steak? ›

​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.

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.

The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.

Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor.

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.

Preheat a sous vide cooker to desired final temperature. (See note below for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.

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.

After Sous Viding the Food, Dry it Off Before You Sear

Especially for pan searing, drying it off is even more critical than some other methods because it transfers heat very quickly. A lot of the moisture can get trapped underneath the food, making it even harder to get a good sear on it if it's moist.

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.

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

Can you use Ziploc bags for sous vide? ›

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.

Well, fat begins to render at a very specific temperature, and not rendering — or over rendering — will result in a lackluster piece of meat. On average, fat will begin to render around 130 F and, if not done properly, is the real reason your sous vide meat is rubbery.

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.

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.

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.

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. Grilling directions: You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.