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

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.

Sous vide 1.5-inch thick (and thicker) steaks for at least 1 hour, up to 4 hours. Can you overcook in sous vide? Overcooking is almost impossible with your sous-vide machine. However, it's best to not leave a 1-inch steak in the water bath for any longer than 4 hours.

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.

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.

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.

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.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

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. Because you're cooking the steak low and slow for that optimal tenderness, it's easy for temperatures to not become hot enough to get that crispy edge you crave.

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.

Is 2 hours long enough for sous vide steak? ›

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.

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.

Mid 120's for 2ish hours. If you want true rare I'd drop that down a few degrees. Since SV cooks edge to edge I've found most people that like traditional rare prefer SV rare to be a tiny bit higher temp.