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    Home » Recipes » Sous Vide » How to cook NY Strip steaks Sous-Vide style

    How to cook NY Strip steaks Sous-Vide style

    Published: Jun 4, 2018 · Modified: Sep 2, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SousVidePerfection #CollectiveBias

    Cooking NY Strip steaks sous-vide style is the ONLY way I cook them these days. That’s because cooking NY strip steaks sous-vide style makes it easy to cook incredible steak perfectly every time. It’s really convenient to make them for dinner since they can be prepped in the morning with seasonings or a marinade. They can chill in the fridge all day, absorbing the flavors and herbs inside a vacuum sealed bag.

    What is sous-vide cooking?

    In case you’re new to sous-vide cooking, it’s an exciting way to cook. You can transform anything from veggies to steaks to chicken, into a delicious, juicy meal. A vacuum sealer helps prepare the food you’re going to cook. And a sous vide machine heats up water to cook the food at a specific temperature.

    Sous-vide cooking is the fool-proof way to consistently cook NY Strip steaks and other high-quality meats.

    It can give any home chef a new-found confidence in the kitchen. At the bottom of this post you’ll find a NY Strip steak sous-vide recipe to follow.

    How to cook NY Strip steaks sous-vide style

    To cook NY Strip steaks sous-vide style, there are two main steps. First, season and vacuum seal the steaks with a pat of butter or drizzle of olive oil. Next, submerge the steaks in temperature-controlled water for a specific amount of time.

    Love medium rare meat with a pink inside and salty brown crust? I can show you the perfect way to get it, it’s called a mayo sear for sous vide cooking. You can do this with the sous vide cooking method, or you could even do a mayo sear if you were throwing homemade burger patties or steak on the grill. It makes the meat so juicy with a tasty sear / grill that’s rich in flavor from the mayo. Ribeyes are a good cut of beef to start with. See my recipe for mayo seared sous vide ribeye.

    Trying a new vacuum sealer

    I was sent a genius new sous-vide product to review as part of this sponsored post, the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System. It is a major upgrade to my sous-vide process because it takes the hassle out of vacuum sealing. The FoodSaver® 3PK 11″ Vacuum Seal Rolls make it easy to pre-package sous vide ingredients so they’re ready to take out of the fridge and cook when it’s time to make dinner.

    See my FoodSaver V4440 review.

    If you started with a lower-quality vacuum sealer like I did, or you’re just getting into sous-vide cooking, see the FoodSaver® V4440 on Amazon.

     How to vacuum seal with the FoodSaver® V4440

    1. Measure and cut vacuum seal bag to 4″ longer than the food you plan to sous vide.
    2. Press “seal” and place empty bag in the bag sealing chamber, roll side down. The automatic bag detection will begin and the red light will go off when it’s ready to remove.
    3. Add food to the bag, select “moist” setting if needed, and repeat step #2.. The vacuum sealer will automatically seal the food so it is ready for the sous vide machine.

    Learn more in this guide on how to vacuum seal meat.

    See how to smoke NY strip steaks…

    New to sous vide cooking? See the beginners guide to sous vide cooking with 3 easy steps to sous vide cook so you can sous vide everything from steak to seafood.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    New to sous vide cooking?

    Discover why sous vide is so popular and learn how to sous vide. Once you learn, you’ll be making restaurant style meals at home.

    After a couple successful sous vide cooks, you can start trying these sous vide recipes for entertaining.

    Sous Vide NY Strip Steaks Recipe (Sip Bite Go)

    The instructions for this sous-vide NY strip steak are for preparing it Medium. You can use any seasonings you prefer. This recipe was made with a combination of steak, garlic salt and chipotle seasonings.
    5 from 1 vote
    Print Pin
    Course: Dinner
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 18 minutes
    Servings: 2 people
    Calories: 701kcal
    Author: Jenna Passaro

    Ingredients

    • 2 NY Strip Steaks
    • 2 tbsp steak seasonings Check for no-sugar added for Whole30 compliant
    • Salt & pepper
    • 1 tbsp garlic diced
    • 1 tbsp olive oil
    • 3 tbsp butter separated
    • 1 bunch cilantro

    Instructions

    • Vacuum seal sous-vide bag and place it in the sous-vide bath for 1 hour. Cook for 1-1.5 hours.For medium steaks, preheat sous-vide cooker to 135 degrees. Mix together steak seasonings, salt, pepper, garlic and olive oil. Rub mixture on steaks and place them in vacuum seal bag. Top steaks with ½ tbsp of butter each and cilantro. 
    • Vacuum seal sous-vide bag and place it in the sous-vide bath for 1 hour. Cook for 1-1.5 hours. 
    • For best results, heat a cast iron skillet on medium-high. Once hot, add 2 tbsp butter to the pan. Once the butter completely melts, sear the steaks for ~30-60 seconds on each side, until a crust forms on each side of the steak. While the steak cooks, spoon butter from pan on top of steak for increased flavor. 
    • Transfer steak to a cutting board to let the juices set for a few minutes. Slice against the grain and serve.

    Nutrition

    Calories: 701kcal | Carbohydrates: 4g | Protein: 46g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 270mg | Potassium: 659mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 5mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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