In this article, you’ll see how to make the best sous vide New York strip steak. Just follow these easy steps. You’ll end up with a steak that’s juicy, full of flavor, and super tender. It’s sure to wow your family and friends.
What is Sous Vide Cooking?
Let’s talk about sous vide cooking before we start cooking. It’s a French way of cooking where food goes in a sealed bag. Then, it cooks in water at a set temp for some time. This method makes meat tender, juicy, and full of flavor.
Sous vide cooking is loved by many home cooks and chefs. It gives you control over how hot the water is, so your food is perfect. Plus, slow cooking lets the flavors mix well, making dishes that are tender and juicy.
To start cooking sous vide, you need special equipment. You’ll need a sous vide circulator or a machine to keep water at the right temperature. Also, you need a vacuum sealer or strong ziplock bags for your food before it goes in the water.
Benefits of Sous Vide Cooking
- Consistent results: With precise temperature control, you can achieve consistent results every time you cook sous vide. Say goodbye to undercooked or overcooked meals.
- Enhanced flavors: Cooking in a sealed bag helps retain the natural juices and flavors of the ingredients, resulting in intensified flavors and a moist texture.
- Tender and juicy meat: The low and slow cooking method of sous vide ensures that meat becomes tender and juicy without the risk of drying out.
- Convenience: Sous vide cooking allows you to prep your meals in advance and cook them when it’s convenient for you. It’s a great option for busy individuals or those who like to meal prep.
- Versatility: Sous vide cooking is not limited to meat; you can also cook vegetables, fish, eggs, and even desserts using this technique.
Choosing the Perfect New York Strip Steak
In sous vide cooking, picking the right meat cut is key to a yummy, tender New York strip steak. Use these tips to make sure you get the best steak for your recipe.
Look for Quality and Flavor
- Opt for well-marbled steaks: Choose steaks with a lot of fat marbling in the meat. This fat makes the steak taste better and feel more tender.
- Choose USDA prime or choice graded steaks: These grades mean the meat is very good quality. It will make your sous vide steak even better. Prime grade is top-notch, followed by choice.
Ensure Even Sizing
For even cooking in sous vide, it’s important the steaks are the same size. This makes sure they cook at the same speed and are done just right.
Choosing a steak that’s well-marbled and high-quality, and making sure it’s evenly sized, sets you up for a great sous vide meal. The fat adds taste and juiciness. The similar size means they cook evenly.
Preparing the Sous Vide Setup
To cook the perfect New York strip steak sous vide, you need the right tools. A precise temperature control is crucial, provided by a sous vide immersion circulator or machine.
Start by setting up your water bath as the maker guides. Use a big pot or a special sous vide container. Make sure there’s room for the steak and the device.
Heat the water to the right temperature for how you like your steak. For medium-rare, aim for around 130°F (54°C). You can change this to fit what you like.
With your sous vide water bath hot and ready, you can go to the next step. Now, it’s time to season and get the steak ready.
Seasoning and Preparing the Steak
You’ve found the perfect New York strip steak for your sous vide meal. Now, let’s elevate it with the right seasoning and prep. This step is key to beefing up the flavors and ensuring your steak is delicious.
Begin by patting your steaks dry with a paper towel. Removing excess moisture helps the seasonings stick better. A dry surface also means a better sear later.
Now, let’s season it well. You can choose flavors that you like best. Start with salt and freshly ground black pepper on both sides. These classics bring out the steak’s natural flavors and create a tasty base.
Like herbs and spices? Add what you love. Try garlic powder, onion powder, smoked paprika, or dried herbs like rosemary and thyme. It’s your chance to make the steak taste even better.
After seasoning, it’s time to lock in those flavors. Put the steaks in a vacuum-seal bag or a strong ziplock bag. Press out as much air as you can before sealing. This makes sure the steak gets really flavorful during cooking.
Your steaks are now ready for the next step. They’re close to being the delicious meal you’re dreaming of. Next, we’ll learn how to cook them perfectly with the sous vide method.
Cooking the New York Strip Steak Sous Vide
You’ve prepped the steaks and set up your sous vide. Now, it’s cooking time! Dip the sealed bags into the hot water bath. Make sure the steaks are completely underwater. This method cooks the steak evenly for the best tenderness and taste.
For the perfect medium-rare steak, set your sous vide to 130°F (54°C). Cook the steaks for 1 to 2 hours to get them just right. The longer they cook, the tenderer they become.
Want your steak cooked differently? Just change the temperature and time. For a medium steak, heat the water to 140°F (60°C) and cook a bit longer. Try various settings to discover your favorite.
Sous Vide Cooking Times for Different Doneness Levels
- Rare: 120°F (49°C) – 1 to 2 hours
- Medium-Rare: 130°F (54°C) – 1 to 2 hours
- Medium: 140°F (60°C) – 1 to 3 hours
- Medium-Well: 150°F (66°C) – 1 to 3 hours
- Well-Done: 160°F (71°C) – 1 to 4 hours
Sous vide is a forgiving cooking method. Your steak won’t overcook if it stays in the bath a bit too long. Still, stick to the minimum times for safety.
Finishing the Steak
After the steak cooks for enough time, carefully take it out of the water. Make sure to dry the steaks well. This helps get the steak ready for a good sear.
It’s now time to make the steak’s crust nice and crispy. Heat up a skillet or grill on high. The goal is to have it so hot it sears the steak quickly.
Put the steaks on the hot surface. Sear them for 1-2 minutes on each side. This method gives the steak a crunchy crust that’s rich in flavor and texture.
After the crust is perfect, take the steaks off the heat. Let them sit for a few minutes. This break lets their juices spread out, making the steak moist and soft.
Now, you’re ready to cut and serve your perfect sous vide New York strip steak. It will have a crunchy outside and a soft, juicy inside. It’s cooked just right all through.
Looking for ideas? Check out this amazing photo of a finished sous vide steak:
Serving Suggestions and Pairings
Your perfectly cooked sous vide New York strip steak shines alone. Yet, with classic steakhouse sides and tasty accompaniments, it’s even better. Here are some top picks and pairings for your sous vide steak meal:
1. Creamy Mashed Potatoes
No steak dinner feels complete without creamy mashed potatoes. Their rich, velvety texture matches the tender steak. It’s a match made in flavor heaven.
2. Grilled Asparagus
Grilled asparagus brings a fresh, vibrant touch to your plate. The grill adds a smoky hint. The asparagus, crisp and tender, contrasts well with the juicy steak.
3. Fresh Green Salad
A fresh green salad balances the steak’s richness. Crisp lettuce, juicy tomatoes, and tangy vinaigrette make it refreshing. It’s the perfect light addition to your steak.
4. Flavorful Red Wine
A glass of robust Cabernet Sauvignon elevates the experience. The wine’s bold, fruity flavors highlight the steak’s richness. It creates an unforgettable dining moment.
Try different sides and wines to find what you love. These suggestions make your sous vide New York strip steak even more delightful.
Conclusion
Try this sous vide New York strip steak recipe for steakhouse-quality steak at home. Follow the steps and play with seasoning and cooking times. You’ll make a steak that’s tender, juicy, and full of flavor.
Sous vide cooking means your steak cooks evenly, with a perfectly done inside and a great crust. Whether you like your steak medium-rare or well-done, sous vide makes it easy to get it just right.
Start impressing your family and friends with a perfectly cooked New York strip steak today. With quality meat, the right seasoning, and careful cooking, you can have a steak that’s as good as any restaurant’s. They’ll all want more.
