Sous Vide New York Strip Steak – 7 Easy Steps for Juicy Perfection

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A bold, juicy New York strip steak cooked perfectly with sous vide, then finished with a high-heat sear for restaurant-quality flavor at home.

Scale

1 New York strip steak (1.25 to 1.5 inches thick)

Salt and freshly ground black pepper

Tony Chachere’s seasoning (optional)

Fresh herbs: rosemary, thyme, or oregano (optional)

1 clove garlic (optional)

1 tablespoon butter or beef tallow

1 tablespoon olive oil (for searing)

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1. Remove the steak from the fridge and let it come to room temperature.

2. Season generously with salt and pepper or Tony’s seasoning.

3. Add fresh herbs, a garlic clove, and a pat of butter or tallow (optional).

4. Place the steak in a vacuum-sealed or Ziploc bag and remove the air.

5. Set your sous vide bath to 129°F for medium-rare doneness.

6. Submerge the steak in the bath for 2 to 2.5 hours.

7. Once done, remove and pat dry thoroughly with paper towels.

8. Heat a cast iron skillet over high heat until very hot.

9. Add oil and sear the steak for 1 minute per side until a crust forms.

10. Let the steak rest for 5 minutes before slicing and serving.

Use a thermometer and heavy pot if you don’t have a circulator.

Don’t skip the sear—it’s where the flavor really develops.

Resting the steak helps preserve juiciness when slicing.

Find it online: https://sousviderecipe.com/sous-vide-new-york-strip-steak/