Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

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

Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to 8 is fine.)

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.

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.

To prep your steak for best flavor development during the sous vide process, rub it with a light drizzle of oil before applying spices. Many of the flavor compounds in spices dissolve in oil. The oil rub will help the meat absorb these flavors while it comes up to temperature.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

You should select a different cut of steak. A long trip in the sous vide bath is meant to break down connective tissue and tenderize meats. Flank steak is very lean, and inherently tough, so there is little connective tissue to break down, hence is stays tough.

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.

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.

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.

Should you sear before or after sous vide? ›

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Kenji Lopez-Alt said that he doesn't suggest adding fat (butter or olive oil) to the bag when cooking steak sous vide. He theorized that the added fat was absorbing fat-soluble flavor compounds from the meat and then being poured down the drain with the bag juice/butter.

Fresh herbs also work great in sous vide cooking. Harder, "woody" herbs such as rosemary, thyme, bay leaves and sage can be used in any length of cooking at most temperatures. The softer, more delicate herbs can be used in low-temperature preparations or added once the food has been cooked.

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.

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.

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.

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.

My rule of thumb is TWO to FOUR hours for a TWO INCH STEAK, ONE to TWO hours TOPS for a ONE INCH STEAK and no longer. Sure, you can do it for MUCH longer (I've had steaks that has been sous-vided for more than EIGHT hours) but you're really not going to like the texture.