The Best New York Strip Steak Recipe

When you are looking for the best way to cook New York Strip Steak, you might first think about searching on how to season and grill the steak. Or you might even have considered finding the best way to sear it in a scorching hot cast iron skillet and then finish cooking it in the oven.

However, did you know the best way to cook steak has nothing to do with a grill, stove, or oven? That is right! No standing over a hot cooking appliance hoping that the outside of the steak doesn’t burn before the inside gets done perfectly.

Instead, it is time to introduce you to Sous Vide Strip Steak. For those that aren’t familiar with the term sous vide, let me explain.

Sous Vide Cooking

In a very basic explanation, sous vide cooking is the process of sealing food in an airtight container, either a glass jar, but most often a vacuum sealed bag, and then cooking that food in temperature-controlled water.

The water temperature is set by a Sous Vide Machine, which is often long, slender, programmable stick that gets attached to the side of a container.

Once the temperature is set, the sous vide circulates the water around the food.

Although this type of cooking process takes longer than other methods, the results are well worth the wait! Best of all, once you place the strip steak in the water, you can walk away until it is done!

Then, once it has cooked to the desired internal temperature you have the choice to sear the outside of the steak in a hot skillet.

Although, this step is purely optional. However most people prefer the look and texture of steak that has that classic, golden brown exterior.

However, we also understand that not everyone has a sous vide machine or has the time that it takes to make the Best New York Strip Steak for every occasion. And in that case, I would recommend reading my recipe that gives The Keys To Perfectly Grilled Steak.

The Best New York Strip Steak Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Ingredients

• 1 1/2 inch New York Strip steak
• Steak seasoning
• Butter
• Olive oil

Instructions

Attach the sous vide immersion stick to the side of a large stock pot or container. Fill the water in the container to the middle of the sous vide, between the minimum and maximum water lines.

Now program the sous vide to 140°F ( 60°C) if you want a medium done steak. However you can adjust the sous vide temperature per your preference on how well done that you like the steak.

Here is a guideline for steak doneness. I recommend setting the temperature somewhere in the middle range until you learn how your sous vide machine works.

Steak Temperature Guidelines

• Medium Rare 129°F to 134°F.
• Medium: 135°F to 144°F.
• Medium-well: 145°F to 155°F.
• Well done: 156°F and over.

Sprinkle both sides of the New York strip steaks with steak seasoning. I prefer Montreal Steak Seasoning. However, a simple sprinkle of coarse Kosher salt and fresh cracked black pepper will work beautifully.

Then place each steak in its own BPA-free resealable plastic bag or in a Food Saver bag.

Then place 1 tablespoon of butter on each steak. I prefer to cut the tablespoon of butter into smaller sections so it covers more surface area.

Next, seal the food saver bag or place the resealable plastic bag in the water and slowly release the air from the pressure of the water and seal.

Now set the sous vide timer for 1-2 hours. Remember, this cooking time frame is based on strip steaks that are 1 1/2 inches in thickness.

If your steaks are thicker than that, you need to allow them to be in the water for the full 2 hours.

Although the steak will cook based on the water temperature, it is nearly impossible to over cook them. However if you leave it in the water longer than the 2 hours, the texture will change slightly.

And because we are cooking the Best New York strip steaks, be sure to remove the steaks prior to the 2 hour mark for steaks that are 1 1/2 inches thick.

Once you remove the steaks from the plastic bag, pat them dry on both sides with a paper towel. Discard the remaining juices that are in the bag.

Searing The Steaks (Optional)

Once the steaks come out of the bag they will be pale in color. If you want that exterior brown crusty look, it is best to give them a quick sear on the stove top.

To do this heat a cast iron or heavy bottom skillet on medium high heat and add the oil. Once hot, sear the steaks for approximately one minute per side.

Again, this is optional, but it does add a great exterior crust and it will give you the look of a traditionally cooked steak.

Remove the steaks from the skillet and serve immediately. There is no need to rest the strip steaks, as they have retained their juices during the low temperature cooking process.

There you have it, the best way to cook New York Strip Steak so that they turn out tender, juicy and absolutely delicious each and every time!

Enjoy! Mary

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