Seeking steakhouse perfection at home? Our sous vide New York strip steak, finished with a garlic and rosemary sear, delivers consistently amazing results. With the precision cooking of the sous vide method, you’re guaranteed a perfectly cooked, tender steak every time.
In this recipe:
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We’ve tested countless temperatures and techniques to nail this method. The result? An easy way to consistently produce juicy, tender strip steaks that rival any high-end restaurant.
Check out our expert tips to achieve restaurant-quality steak, boasting a rosy interior and aromatic exterior that will impress even the most discerning steak lovers. Finished with a quick sear in garlic and rosemary-infused butter, these steaks offer a restaurant-quality meal at home.
The best part: This recipe couldn’t be easier! Use the science of sous vide cooking to nail a stunning rosy pink center every time. Although we love a good grilled strip steak, knowing this is infallible takes any stress out of it.
Ingredients for this sous vide strip steak recipe
- Boneless New York strip steaks
- Kosher salt
- Unsalted butter
- Garlic cloves, smashed
- Fresh rosemary sprigs
How to cook sous vide Strip Steaks
It’s important to note that we set the temperature of our water bath to 120°F for our personal tastes. With the sous vide cooking method, you can adjust the temperature of the water bath to your desired internal steak temp. We aim for 5 to 10 degrees below the finished temperature, as the steak will continue to cook as you sear and rest it.
- Prep the Steaks:
- Pat the steaks dry and season all sides generously with kosher salt.
- Place each steak in a vacuum seal bag and seal them securely.
- Prep the Water Bath:
- Fill your sous vide container with water and preheat it to 120°F using your sous vide machine.
- Sous Vide the Steaks:
- Submerge the sealed steaks in the sous vide water bath. Place a weight over the steaks if they tend to float.
- Cook for 2 hours to achieve rare to medium-rare steaks. If your steaks are over 1 1/2″ thick, you may need to adjust the cooking time to 3 hours. We don’t like our steaks to go too much longer than that, as they can get soft and ruin the texture.
- After cooking, remove the steaks from the water bath and sous vide bag and pat them dry.
- Sear the Steaks:
- Heat a carbon steel or cast iron skillet over medium-high until smoking.
- Add butter and garlic to the skillet; the butter should bubble and melt quickly. But do not let it burn, or you will need to let the pan cool completely, wash it, and start again.
- Place the steaks in the skillet and sear for 30 to 60 seconds until a crust forms. Move the steaks around to sear evenly.
- Flip the steaks, add rosemary, and bake with the butter, searing for another 30 to 60 seconds.
- Alternately, you can finish the steaks on a ripping hot grill to add a bit of flame-kissed flavor. If doing so, rest the steaks with a hearty knob of compound butter with fresh herbs over top.
- Rest and Serve:
- Remove the steaks from the skillet and rest them on a plate, spooning over the garlic, rosemary, and butter from the pan.
- Let the steaks rest for 5 minutes.
- Slice against the grain into ¼ to ½ inch thick slices.
- Finish with flaky salt and freshly ground black pepper.
Girl Carnivore Tips for Perfect Sous Vide Steaks
- Lock in Your Perfect Steak Temp: With sous vide, you can cook to your desired steak temperature, whether that be blue or medium-well. Just set the water bath for about 5 to 10 degrees F below the finished temp you want to serve the steak at as it will continue to cook at you sear and rest the meat.
- Consistent Water Temperature: Ensure the water bath maintains a constant temperature to avoid over or undercooking your steaks. Any fluctuation can impact the texture of the meat.
- Sealing the Bag Properly: Remove as much air as possible from the vacuum seal bag to prevent the steak from floating, which can result in uneven cooking. Use a vacuum sealer or the water displacement method with a zip-lock bag.
- Drying Before Searing: After sous vide cooking, pat the steaks dry thoroughly with paper towels. This helps achieve a much better sear by removing excess moisture that can steam the meat instead of searing it.
- Preheating Your Skillet: Ensure your skillet is very hot before adding the steaks. A preheated pan helps to sear the steak quickly, locking in flavors and creating a delicious crust.
- Resting Time: Even after sous vide cooking, resting your meat allows the juices to redistribute throughout the steak, ensuring each bite is juicy and flavorful.
How to Serve Sous Vide NY Strip Steaks
Serve your sous vide New York strip steaks with side dishes that complement the rich flavors of the meat without overshadowing it. A classic choice is a creamy garlic creamed spinach or a buttery risotto, which pairs beautifully with the buttery sauce from the steak.
For a lighter option, consider a kale salad with a vinaigrette dressing or steamed asparagus topped with a sprinkle of parmesan. Roasted or air-fried vegetables like carrots or Brussels sprouts can also enhance the meal with their earthy flavors.
Wine Pairing:
We enjoy a medium-bodied Sangiovese or a slightly bolder merlot for this steak.
If you’re feeling like a libation, try pairing it with a Sidecar.
Leftovers and Reheating
Any leftover steak can be stored in the fridge for up to four days wrapped in foil or in an airtight container.
To reheat: Slice the steak into thin strips and reheat in a skillet with a splash of water or butter. We love using leftover shaved thin in salads, mixed with sauteed cabbage, on wraps and sandwiches, or in our daily scrambled eggs.
Why You’ll Love This Recipe
Sous vide cooking allows for precise temperature control, which means your steaks are cooked exactly to your liking without any guesswork. The quick sear in a flavorful butter mixture adds a rich, caramelized crust that complements the tender, evenly cooked interior.
More Sous Vide Steak Recipes
Beef Recipes
Sous Vide Ribeye
Beef Recipes
Sous Vide Denver Steak
Beef Recipes
Sous Vide Chuck Steak
Beef Recipes
Sous Vide Filet Mignon
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Sous Vide New York Strip Recipe
Recommended Equipment
Ingredients
- 2 boneless new york strip steaks
- 1 tsp Kosher salt
- 2 tbsp Unsalted butter
- 4 Garlic cloves smashed
- 2 Fresh rosemary sprigs
Instructions
Prep the Steaks
- Remove the steaks from their package and pat dry.
- Season them on all sides with josher salt and then place them in vacuum seal bags.
- Seal the bags.
Prep the water bath
- Fill your container with water and preheat the water using your sous vide machine to 115 degrees F.
Sous vide the steaks
- When the water bath is preheated, slowly submerge your steaks into the water, making sure the bag is sealed. If needed, place a weight over the steaks to hold them down.
- Let the steaks cook in the sous vide water bath for 2 hours.
- When done, carefully remove the steaks from the bath.
- Remove them from the vacuum sealed bags and pat them dry.
Sear the steaks
- Preheat a carbon steel or cast iron skillet over medium high heat until just smoking.
- Add the butter and garlic. The butter will immedately bubble up and melt, so work quickly. If it burns, you must let the pan cool completely and start over with a clean pan.
- Place the steaks in the hot skillet and sear for 30 to 60 seconds until a crust forms from edge to edge.
- Flip, add the rosemary to the pan and baste the steaks with the melted butter as you sear for another 30 to 60 seconds. Do not fear moving the steaks around the pan to help the sear coat the surface of the meat from edge to edge.
Rest and Serve
- Once seared, immediately remove the steaks from the pan and rest, pouring the melted butter, garlic and rosemary on top.
- Rest the strip steaks for 5 minutes before slicing against the grain into thin ¼ to ½ inch thick slices.
- Sprinkle with flakey salt, freshly ground black pepper and serve immediately.
Nutrition
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