When you are looking for the Best New York Strip Steak Recipe, you might first think about searching 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 a 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 on every occasion. And in that case, I would recommend reading our article on The Keys To Perfectly Grilled Steak.
The Best New York Strip Steak Recipe
1 1/2 inch strip steak
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) for a medium done steak. Adjust temperature per your preference on how well done that you like the steak.
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. Then place it in a BPA-free resealable plastic bag or in a Food Saver bag.
Place 1 tablespoon of butter on each steak. 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 submerged 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.
Searing The Steaks (Optional)
Now heat a cast iron or heavy bottom skillet on medium high heat and add the oil. Once hot, sear the steaks for 50 seconds on each side.
Again, this is optional, but it does add a great exterior crust and the looks 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. Enjoy!
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- 1 1/2 inch strip steak
- 2 tablespoons steak seasoning
- 2 tablespoons butter
- 2 tsp. olive oil
- 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.
- Program the sous vide to 140°F ( °C) for a medium done steak. Adjust temperature per your preference.
- Sprinkle both sides of the steaks with steak seasoning. Then place in a BPA-free resealable plastic bag or in a Food Saver bag. Place 1 tablespoon of butter on each steak. 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.
- Set the sous vide for 1-2 hours.
- Once the time is up, remove the steaks from the water and plastic bag. Pat dry on both sides with a paper towel.
- Heat a cast iron or heavy bottom skillet on medium high heat and add the oil. Once hot, sear the steaks for 50 seconds on each side.
- Remove the steaks from the skillet and serve.
Recipe provided by Make Your Meals
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Amount Per Serving: Calories: 648Total Fat: 45gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 184mgSodium: 267mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 60g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.