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Sliced strip steak on a black baking sheet.
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5 from 1 vote

Sous Vide New York Strip Recipe

Create a perfectly cooked New York strip steak using the sous vide method. This foolproof method gives you edge-to-edge doneness, while a final sear with garlic and rosemary adds a flavorful crust and aromatic finish.
Prep Time10 minutes
Cook Time2 hours 5 minutes
Resting Time5 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: French
Servings: 2
Calories: 506kcal
Author: Kita Roberts

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

Serving: 1serving | Calories: 506kcal | Protein: 47g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 181mg | Sodium: 118mg | Potassium: 707mg | Calcium: 52mg | Iron: 3mg