Perfect Sous Vide New York Strip Steak Recipe (2024)

FAQs

How long should I 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.)

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

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.

Set the water bath to 130 degrees. Add your steak and choice of herbs to a sous vide bag and seal the bag. Submerge it in the water bath and cook for 2-2 ½ hours for medium-rare.

To prep your steak for best flavor development during the sous vide process, rub it with a light drizzle of oil before applying spices. Many of the flavor compounds in spices dissolve in oil. The oil rub will help the meat absorb these flavors while it comes up to temperature.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

By allowing for precise temperature control and long, slow cooking, sous vide helps to tenderize tough meat, prevent lean cuts from drying out, ensure that expensive cuts are cooked perfectly, and reduce gamey flavors.

Temperature and Timing Charts for Sous Vide Steak

I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F (54°C) to 135°F (57°C). Fattier steaks also have natural insulation, which means they'll take slightly longer to reach the correct internal temperature.

How do you not overcook sous vide steak? ›

Your steak is chewy and tough most likely because the cut of steak was not tender to begin with. Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.

After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.

After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.

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.

For sirloin sous vide, set aside about one hour of time per inch of steak thickness. So, for a one-inch sirloin, you'll need about two hours, and a two-inch sirloin needs about three hours. Regardless of thickness and your preferred doneness level, you shouldn't need longer than four hours to sous vide sirloin steak.