What temperature should I use for medium-rare sous vide New York strip steak?

For perfect medium-rare, set your sous vide circulator to 130°F (54°C). This temperature yields a warm red center with optimal tenderness and juiciness that 73% of steak enthusiasts prefer.

Can I cook frozen New York strip steak using the sous vide method?

Yes! Add 30 minutes to your cooking time when starting with frozen steak. The results will be nearly identical to fresh steak, making this a convenient option for meal planning.

Do I need an expensive vacuum sealer for sous vide New York strip steak?

No, the water displacement method with ziplock bags works effectively for most home cooks. While vacuum sealers provide marginally better results for extended cooks (8+ hours), the difference is negligible for steaks.

How long can I keep my steak in the sous vide bath?

New York strip steaks can remain in a 130°F bath for up to 4 hours without quality degradation. Beyond that, texture changes become noticeable, with increased tenderness but slight moisture loss.

What's the best way to sear sous vide New York strip steak?

A smoking-hot cast iron skillet provides the most consistent results. For even better crust formation, try chilling the steak for 10 minutes after sous vide and before searing, this prevents overcooking during the searing process.

Sous Vide New York Strip Steak: 5 Steps to Perfect Restaurant Results

Description

Sous vide New York strip steak delivers steakhouse-quality perfection every time using precise temperature control for consistent doneness and juicy texture.

Ingredients

Scale

2 New York strip steaks (1½-inch thick, about 12–16 oz each)

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

4 sprigs fresh thyme (or 2 sprigs rosemary as an alternative)

4 garlic cloves, lightly crushed

2 tablespoons high-quality olive oil

2 tablespoons unsalted butter for searing

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Instructions

1. Pat steaks dry and season with salt and pepper. Let sit for 40 minutes or overnight for best results.

2. Place each steak in a bag with garlic, thyme, and olive oil. Seal using vacuum or water displacement method.

3. Set sous vide to 130°F (54°C) for medium-rare. Cook for 1-4 hours depending on steak thickness.

4. Remove from bags, pat dry, and rest steaks for 10 minutes.

5. Sear in hot cast-iron skillet with butter for 45–60 seconds per side until crust forms.

Notes

Use USDA Choice or Prime steaks for best flavor.

For a bolder flavor, substitute rosemary or add shallots.

Avoid overcrowding the water bath to ensure even cooking.

Dry the steaks completely before searing to develop a crust.

Reserve bag juices to make a quick pan sauce.

Prep Time: 15 minutes
Cook Time: 1–4 hours
Category: Main Course
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 8 oz
Calories: 420
Sodium: 840mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 0g
Protein: 49g
Cholesterol: 125mg