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Make the Best NY Strip Steak Sous Vide

Enjoy a perfectly tender, flavorful NY Strip Steak with this sous vide method. By cooking at a precise temperature, the sous vide technique guarantees a steak cooked to your preferred doneness every time. A quick sear at the end adds a deep, golden crust to complement the juicy, tender interior. Pair a NY Strip Steak sous vide with your favorite veggies and potatoes or toss together a side salad to serve a delicious steak dinner tonight.

Ingredients for Sous Vide NY Strip Steak

• 1 Wholey's 12 Oz. NY Strip Steak
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon kosher salt, plus a pinch more
• ¼ teaspoon freshly ground black pepper, plus a pinch more
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• 1 tablespoon neutral or grapeseed oil

Instructions and Prep for NY Strip Steak Sous Vide

1. Prepare the Steaks to Cook: Rub the strip steak on all sides to season it evenly with a mix of garlic powder, onion powder, salt, and freshly ground black pepper. Place the seasoned steak into a vacuum-sealed or resealable zip-top bag.
2. Add Flavor with Herbs or Sauces: Lightly bruise the rosemary and thyme sprigs by smacking them against a cutting board or rolling them gently in your hands to release their oils. Add herbs to the bag with the strip steak.
3. Set Up, Seal, and Submerge: Clip or stand, depending on your sous vide machine, the immersion circulator to a large pot or Cambro container and fill the container according to the manufacturer's instructions. Remember that the water will rise when you drop the steak into the water. If using a vacuum sealer, seal the bag. For resealable bags, it is best to partially close the bag and remove as much air as possible by submerging it into the water bath and fully sealing it once the air is expelled. Ensure the bag is completely submerged in the water bath to prevent uneven cooking.
4. Set the Sous Vide Temperature for NY Strip Steak: Set the immersion circulator to 130°F for a medium-rare steak. If you prefer different doneness, adjust the temperature 5° for your steak to be more or less well done. Cook steak for 2 and ½ hours.
5. Prepare the Steak for Searing: Remove steak from bag and pat dry with paper towels. Lightly season all over with salt and pepper, and let air dry for a few minutes to help achieve a good crust during searing.
6. Sear the Steak: Heat a cast iron skillet over high heat until very hot. Add oil and cook all 4 sides of the steak until a deep golden crust forms, 1-2 minutes.
7. Remove and Rest: Remove the steak from the skillet, allow it to rest for a few minutes before slicing. Slice steak against the grain and serve immediately.

You can also adjust the cook temperature based on doneness by referring to the Cooked Meat Temperature Chart.

Serving Suggestions for Sous Vide NY Strip Steak

Flavorful finishing options to enhance your next NY Strip Steak are the perfect touch to impress and indulge. Create a quick sauce by deglazing the skillet with cream, then add peppercorns and a splash of Worcestershire Sauce for a classic flavor profile. For a perfectly balanced palette, try adding a touch of sweetness with a drizzle of balsamic glaze when pairing your steak with asparagus.

We also recommend using Wholey's compound butter. Melt our pre-made compound butter over the steak for a rich finish or add a few extra ingredients to try something new!
• Lemon Herb Butter: Add brightness by topping the steak with butter blended with lemon zest, thyme, and parsley.
• Smoky Paprika Butter: Combine softened butter with smoked paprika and a pinch of chili powder for a bold, smoky flavor.

Basting NY Strip Steak with a flavored butter during the final sear is a great way to infuse flavor. Simply spoon the melted butter over the steak as it sears for an indulgent bite you'll love every time.

With this recipe and tips, your next NY Strip Steak will be a sous vide success!