Love a good New York Strip and want to try cooking it sous vide? Below is a refined, easy-to-follow recipe for making tender, flavorful New York strip steaks using the sous vide method. This approach delivers consistent results every time, sealing in juices and producing an evenly cooked steak from edge to edge.
What is a New York Strip Steak?
The New York strip is a classic steak cut taken from the short loin subprimal, part of the larger loin primal. This section of the beef yields many premium steaks, including the tender filet mignon. After the tenderloin is separated from the short loin, the remaining strip loin provides the New York strip. Typically 16–18 inches in length, the strip loin yields multiple steaks depending on desired thickness.
New York strips are most often sold boneless, though they can also be found with the bone attached. When the short loin remains intact with the tenderloin, cuts such as T-bone and porterhouse are produced. The New York strip earned its name from its longstanding popularity in New York City steakhouses and remains a favorite for its balance of tenderness and beefy flavor.
Equipment
- Sous vide machine – many home cooks prefer units like the Anova or Joule for reliable temperature control.
- Container – useful for larger cuts; a quality sous vide container or a deep pot will work well.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If you use Ziplocs, use the water displacement method to remove air before sealing.
Best Sous Vide New York Strip Recipe
This recipe is designed to highlight the natural flavor of the New York strip while adding a subtle smokiness and a crisp, caramelized exterior from a quick sear. It’s straightforward and well suited to both beginners and experienced sous vide cooks.
Ingredients:
- 4 New York strip steaks (total about 3.7 lbs for a 4-pack)
- 3 tablespoons Kitchen Bouquet (or another browning sauce)
- 1 tablespoon mesquite liquid smoke
- Freshly ground black pepper
- Garlic powder, sparingly
- Sea salt
- 2 tablespoons olive oil
Sous Vide New York Strip: Times, Temperature, and Preparation
- Remove steaks from packaging and pat them dry with paper towels.
- In a small container, mix the Kitchen Bouquet and mesquite liquid smoke until combined.
- Brush the mixture on one side of each steak to add color and a touch of smoky flavor. This creates a pleasing crust after searing.
- Season the brushed side with freshly ground pepper, a light sprinkle of garlic powder, and sea salt. Flip the steaks and repeat the brushing and seasoning on the other side.
- Place each steak into a vacuum bag and seal using a vacuum sealer. If using Ziploc bags, use the water displacement method to expel air and seal tightly.
- For best flavor, refrigerate the sealed steaks overnight to let the seasoning penetrate. This step is optional but recommended when time allows.
- Remove the steaks from the refrigerator about 1 hour before cooking so they can come closer to room temperature; this helps them heat more evenly in the bath.
- Preheat your sous vide bath to 125.6°F (52°C) for a medium-rare finish. For different doneness levels adjust the temperature: lower for rare, higher for medium.
- Cook steaks in the water bath for 90 minutes. This time works well for typical strip steaks and yields a tender, even doneness without overcooking.
- When the cook time is complete, remove steaks from the bags, reserve any juices if you like for a sauce, and pat the steaks very dry with paper towels. A thoroughly dry surface is key to a good sear.
- Brush each steak lightly with olive oil. Heat a cast iron skillet until it is very hot—use your stove’s highest setting—and sear the steaks for about 60 seconds per side to develop a rich, caramelized crust. If desired, sear the edges briefly to render any fat.
- Let the steaks rest for a couple of minutes after searing, then slice and serve. A simple green salad or roasted vegetables make excellent accompaniments.
Taste and texture notes: Sous vide cooks the steak evenly throughout while preserving moisture. The brief high-heat sear adds the familiar grilled flavor and crust you expect from a steakhouse preparation. For non-aged supermarket or Costco prime New York strips, 90 minutes at 125.6°F often hits the sweet spot for medium-rare. Adjust temperature and time slightly to match your preferred doneness and the thickness of your steaks.
Enjoy your perfectly cooked sous vide New York strip—tender, flavorful, and reliably delicious every time!