Sous Vide New York Strip Steak

Background and History

Sous Vide New York Strip Steak offers a modern twist on a classic favorite, utilizing the sous vide cooking method for precise temperature control and unparalleled tenderness. Originating from the New York Strip steak—a beloved cut known for its robust flavor and fine texture—this technique ensures a consistently perfect steak every time, popularized in recent years by home cooks and professional chefs alike.


  • 2 New York Strip steaks (1 to 1.5 inches thick)
  • Salt and pepper to taste
  • Olive oil or butter for searing (optional)
  • Fresh herbs (such as thyme or rosemary) for flavoring (optional)

Serves 2 people
Preparation Time  10 minutes
Cooking Time 1.5-2 hours



Season the New York Strip steaks generously with salt and pepper on both sides.

Vacuum Seal

Place each steak in a separate vacuum-sealed bag or a sturdy zip-top bag, ensuring they are in a single layer.

Sous Vide Setup

Preheat your sous vide water bath to the desired temperature:

  • Rare: 125°F (52°C)
  • Medium Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium Well: 155°F (68°C)
  • Well Done: 160°F (71°C)


Once the water bath reaches the desired temperature, carefully submerge the sealed steaks into the water. Ensure they are fully submerged.

Cooking Time

Cook the steaks for 1.5 to 2 hours, depending on your desired level of doneness.


After cooking, remove the steaks from the water bath. If desired, sear the steaks in a hot skillet with olive oil or butter for 1-2 minutes on each side to develop a flavorful crust.


Allow the steaks to rest for a few minutes before slicing and serving. This allows the juices to redistribute, ensuring maximum flavor and tenderness.

Nutrition Facts

  • Calories: Approximately 250-300 per serving (depending on size and trim)
  • Protein: About 25-30 grams per serving
  • Fat: About 15-20 grams per serving
  • Carbohydrates: Negligible


  • Sous vide cooking provides precise temperature control, resulting in consistently tender and juicy steaks.
  • Ensure the steaks are fully submerged in the water bath to guarantee even cooking.
  • Searing the steaks after sous vide cooking adds a delicious caramelized crust, but it is optional.
  • Experiment with different seasonings and herbs to customize the flavor to your preference.

Allergy Warning

  • Contains beef.
  • Check for individual allergens in seasonings and flavorings.
Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.