How to Sous Vide New York Strip Loin Steak

Summer season for me is filled with days on the deck grilling steak. Prior to getting a Sous Vide Supreme I only ever cooked steak on the grill. Any other way did not turn out as well. Once I learned about the sous vide method of cooking and that many people said that this is the best way to cook steak, I was skeptical. But, after trying it, this is the only way I prepare steak anymore. Not only does it produce the most tender and moist steak I have ever eaten, it also consistently cooks the meat to your preferred doneness.

The New York strip loin is my favorite steak and this, well marbled piece of meat, is perfect for the sous vide. Cooking the steak in the Sous Vide Supreme ensures that the meat will be perfectly cooked and incredibly juicy. Follow these simple steps and you will get great results, every time.

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For information about the Sous Vide Supreme, check out our info page here.

For even more detailed information about this simple process for cooking beef in the Sous Vide Supreme check out this link here : How to Cook Sous Vide Meat in 6 Easy Steps.

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Fill the water chamber of the Sous Vide Supreme with water making sure it does not go past the MAX line once the steak is in the water bath.

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Season the steak. I usually just use salt and pepper because I like to highlight the wonderful flavor of the steak. You could also use many different spice blends, marinades, fresh herbs and more.

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Fold the edge of the food safe bag back about 1 inch. Place the steak in the bag. If you are putting more than one steak in the bag, make sure they are side by side and not stacked. I find that it is important to not put too many pieces of meat in the bag. One or two steaks are plenty. If desired, place a tablespoon of butter in the bag with the steak.

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Unfold the the open edge of the bag  and use the vacuum sealer to seal the steak in the bag.

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Set the Sous Vide Supreme to the temperature for your desired doneness of steak.

Rare – 128F

Medium rare – 134F

Medium – 140F

Medium well – 150F

Well – 160F

When you hear it beep, you know that it has reached the set temperature and is ready for the meat to be submerged.

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Once the Sous Vide Supreme has reached the set temperature, place the bagged steak in the hot water bath. You can lay it vertically or horizontally, but just make sure all the meat is submerged in the water.

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Cook for the minimum time based on the thickness of the steak

  • 1 inch steak – 1 hour
  • 2 inch steak – 3 hours

The steak is fully cooked after that minimum time, but can stay in the Sous Vide Supreme up to 8 hours and still be tender and delicious!

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Remove the bag from the water bath and cut it open. Use tongs to gently lift the meat out of the bag and lay it on a plate or cutting board. The steak needs to be seared, but first pat dry both sides of the steak with a paper towel. This allows the steak to get a far better sear when the meat hits the hot skillet.

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Heat a skillet to high heat with a little oil.

Place the steak in the skillet and sear it for 30-60 seconds per side.

You can also sear them on a grill or with a kitchen torch.

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Serve the steak with this amazing Herb Butter or your favorite steak sauce, BBQ sauce or cream sauce.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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