Dive into the world of sous vide cooking with this foolproof New York strip steak recipe. Discover how this method delivers restaurant-quality results right in your kitchen, with minimal effort and maximum flavor.
Why This Recipe Works
- Precision Cooking: Sous vide ensures your steak is cooked evenly from edge to edge, eliminating guesswork.
- Juiciness Guaranteed: The sealed bag locks in all the juices, making every bite succulent.
- Flavor Infusion: Seasonings and herbs have more time to penetrate the meat, enhancing its taste.
- Stress-Free: Set the temperature and walk away, no babysitting required.
Ingredients
- 2 New York strip steaks, 1.5 inches thick
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Equipment Needed
- Sous vide precision cooker
- Large pot or container
- Vacuum sealer or zip-lock bags
- Cast iron skillet
Instructions
Step 1: Season and Bag Your Steaks
Generously season both sides of your New York strip steaks with salt, pepper, minced garlic, and chopped rosemary. Place each steak in a vacuum-sealed bag or a zip-lock bag using the water displacement method to remove air. This ensures even cooking and flavor infusion.
Step 2: Sous Vide Cooking
Preheat your sous vide water bath to 130°F for medium-rare. Once the water reaches the desired temperature, submerge the bagged steaks and cook for 1 to 4 hours. The longer cook time allows for more tenderization but 1 hour is sufficient for a perfect medium-rare.
Step 3: Prepare for Searing
After sous vide, remove the steaks from the bags and pat them dry with paper towels. Heat a cast iron skillet over high heat and add olive oil. The drier the steak, the better the sear, so don’t skip this step.
Step 4: Sear to Perfection
Sear each steak for 1 minute per side, or until a golden-brown crust forms. For an extra flavor boost, add a tablespoon of butter, garlic, and rosemary to the skillet during the last 30 seconds of searing.
Step 5: Rest and Serve
Let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak. Serve with your favorite sides and enjoy.
Tips and Tricks
For those looking to elevate their sous vide steak, consider these advanced tips. First, try dry brining your steaks with salt a few hours before cooking to enhance flavor and texture. Second, experiment with different herbs and spices in the bag for unique flavor profiles. Lastly, for an even better sear, chill the steaks in the fridge for 10 minutes after sous vide and before searing to prevent overcooking.
Recipe Variations
- Herb-Infused: Add thyme or sage to the bag for an aromatic twist.
- Spicy Kick: Incorporate chili flakes or cayenne pepper for heat.
- Asian Flair: Use soy sauce, ginger, and sesame oil in the bag for an umami-packed version.
Frequently Asked Questions
Can I cook the steak longer than 4 hours?
While you can cook the steak longer, especially if you’re aiming for more tenderness, be cautious as exceeding 4 hours can start to break down the meat too much, affecting its texture.
Do I need a vacuum sealer?
No, a zip-lock bag with the water displacement method works just fine for sous vide cooking. The key is to remove as much air as possible to ensure even cooking.
Can I sous vide frozen steaks?
Yes, you can cook frozen steaks directly in the sous vide, but you’ll need to increase the cooking time by about 50% to ensure they cook through properly.
Summary
This sous vide New York strip steak recipe guarantees a perfectly cooked, juicy, and flavorful steak with minimal effort. Whether you’re a sous vide novice or a seasoned pro, this method delivers consistent, restaurant-quality results every time.