Sous Vide New York Strip Steaks

See a great technique for cooking tremendously juicy steaks on your stovetop. See more

READY IN ABOUT 3 hrs

Sous Vide New York Strip Steak

Read Reviews (4)

"The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go." — Chef John

Directions

Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 2 hrs 45 mins
READY IN 2 hrs 55 mins

Reviews More Reviews

Jun 22, 2012

So I decided to make this recipe after seeing the video, turned out really good. I warmed up water and put it in a pot, and after I grilled the meat (I used sirloin) I put three of them in a plastic bag and covered the warm water pot. I left them in for close to 2 hours, grilled them and they turned out very juicy. I didnt have mushrooms, but definitely would want to add them to this dish when I make them next time.

—vani166

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Jan 08, 2013

Please note that the cooking time in the water bath is the square of the thickness. Twice the thickness takes four times as long. A 3/4" steak will be done in 40 to 60 minutes while a 1-1/2" steak will take 160 minutes to four hours. I will try searing the meat first in the hope that searing will seal in more of the moisture. I have been searing as the last step until now. In any event my finding is that I can buy less expensive cuts and get very tender meats with my sous vide oven. Perfect steaks -- every time!

—InventorNC

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4 Ratings

Jan 25, 2013

I tried this recipe, everyone loved it. My stovetop gets too hot so I got out my crock pot, put hot water in it got the seared put it in ziploc freezer bags and put it in the water, I didn't watch the temp very good and cooked it more than I would have liked to but it was great the meat was so tender and juicy. Nezt time I will turn it down to warm after it gets up to 140 degrees. Thank you for sharing this recipe

—MelodyB

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Dec 28, 2012

I've been sous vide cooking for a while now and absolutely love the technique. Perfect every time with almost no effort. We cook this way so often now that I bought a little sous vide "oven" from Costco that has a permanent place on our countertop. If you haven't cooked this way you owe it to yourself to try.

—Scootir

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Nutrition

Calories
638 kcal
32%

Carbohydrates
2.3 g
< 1%

Cholesterol
231 mg
77%

Fat
34.9 g
54%

Fiber
0.5 g
2%

Protein
74.9 g
150%

Sodium
867 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sous Vide New York Strip Steak

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 638
Calories from Fat: 314

% Daily Value *
Total Fat 34.9g 54 %
** Saturated Fat 15.1g 76 %
Cholesterol 231mg 77 %
Sodium 867mg 35 %
Potassium 1350mg 38 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.5g 2 %
Protein 74.9g 150 %
Sugars 1g
Vitamin A 7 %
Vitamin C 2 %
Calcium 3 %
Iron 63 %
** Thiamin 39 %
** Niacin 237 %
** Vitamin B6 98 %
** Magnesium 29 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.