Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

Perfect Sous Vide New York Strip Steak Recipe? ›

131 degrees for 1 to 2 hours, season heavily with salt, pepper and garlic before going in the bag. Pop it in the fridge to cool down, dry it off, seat it however you prefer. Those steaks are great, they certainly are tender, but this makes them better and perfectly pink front to back, side to side.

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.) When the cooking time has elapsed, remove the steaks for finishing. .

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.

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.

A good example of this is flank steak or sirloin. Both cuts can be just heated through and served, but extended cooking can tenderize them slightly more, resulting in a much more tender steak. Most of these cuts can benefit from a 5 to 10 hour time in the sous vide bath.

The first thing to know when using marinades for sous vide is that they have much less of an effect on meats which are going to be cooked quickly, or that has already been cooked, because they will essentially 'lock out' the marinade, so be sure to begin marinating long before you start cooking.

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.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

How do you brown a steak after sous vide? ›

Unless you previously brined, it's recommended that you salt & pepper again. This will help to form that yummy, crispy brown crust. Let it sit for a few minutes at room temperature. This allows a little more moisture to evaporate, plus room temperature meat seems to get the best sear.

Chefsteps have suggested adding butter and olive oil to the bag with steaks in several of their recipes ^{2 3} and guides ⁴. Dave Arnold has previously suggested putting butter in the bag when cooking sous vide. Modernist Cuisine adds suet (fat) to their sous vide steak recipe.

Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts. To Finish in a Pan: Turn on your exhaust vents and open your windows.

The main issue is that the meat doesn't actually absorb any flavor from the butter. In fact, the butter can actually pull some fat-soluable compounds out of the meat, reducing the flavor slightly.

How to Grill Strip Steak (medium-rare recommended): 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

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. We recommend 125°F for a perfect medium-rare steak for the optimal eating experience.