How to Sous Vide Steak

Sous vide steak is the easiest and most delicious way to cook at home! 

In fact, we rarely order steak at restaurants because we often feel that we can cook it way better ourselves (with the help of a sous vide and a quality cut of meat, of course).

That’s the power of investing in a sous vide machine!

While you can sous vide any type of steak, we are going to teach you how to sous vide strip steak, a very popular cut of steak.

A New York Strip is a fantastic cut of meat as it is well marbled and features a bold, beefy flavor. We partnered with Omaha Steaks to demonstrate how easy it is to cook a sous vide NY Strip. It’s melt-in-your-mouth delicious!

What is sous vide?

Sous vide is a method of cooking that derives from the French translation meaning “under vacuum”.

A sous vide machine is a water circulator that heats water to a specific temperature. 

When your food is placed in the water bath, either in a vacuum-sealed bag or a food storage bag where the air has been removed using the water displacement method, it will cook the meat to the specific temperature you set. 

Additionally, the food will be cooked evenly from edge to center. 

That means you don’t risk an overcooked crust and a raw center like you may have experienced from pan searing food.

How long does it take to sous vide a steak?

It depends. For a NY strip that’s about 1 ½ to 2 inches thick, you’ll need to cook it for at least one hour. This is the same rule of thumb for ribeyes, porterhouse, and T-bone steaks. We usually sous vide our steaks for about 2 hours. This helps to account for the fact that fattier steaks take a bit longer to reach the desired temperature.

A lean cut of steak, like a tenderloin, requires less time to ensure it doesn’t dry out and lose too much of it’s juices.

If your steak is thinner than 1 ½ inches thick, drop 30 minutes off of the cook time.

What happens if you sous vide too long?

The brilliant thing about sous vide is that you can’t overcook your meat. 

However, if you sous vide your meat too long, say over four hours, the texture will suffer. 

You’ll notice the meat becomes mushy and the connective tissues undesirably break down.

What temperature do you sous vide steak? 

Your sous vide steak temp is the same for all cuts of steak. 

You’ll pick your temperature based on your desired doneness and adjust the cooking time based on the thickness and fattiness of the steak. 

We like our medium rare sous vide strip steak at a 130°F cooking temperature.

  • Very Rare to Rare: 120°F to 128°F (49°C – 53°C)
  • Medium-rare: 129°F to 134°F (54°C – 57°C)
  • Medium:  135°F to 144°F (57°C – 62°C)
  • Medium-well: 145°F to 155°F (63°C -68°C)
  • Well done: 156°F and over (69°C +)

Can you put frozen meat in sous vide?

One of the benefits of ordering from Omaha Steaks is always having a freezer that is stocked with high-quality meats!

The packaging that Omaha Steaks uses is BPA-free and can be placed directly into your sous vide water bath. 

Keep in mind, if you’re cooking from frozen, your meat won’t be as flavorful as when you season the meat beforehand. Also, sous vide frozen meat will require a longer cook time.

Sous Vide NY Strip Steak Recipe

Serves 2

Prep Time: 5 Minutes

Sous Vide Time: 2 Hours

Additional Cooking Time: 7 Minutes

Sous Vide Temp: 130°F

Ingredients:

Directions:

  1. Prepare your sous vide water bath, attach the sous vide wand, and set the temperature to 130 degrees.
  2. Use a paper towel to pat your steaks dry.
  3. Season your NY strip steaks with steak seasoning.
  4. Place your steak in a vacuum sealer bag or a food storage bag.
  5. Add the pats of butter and herbs to the bag.
  6. Vacuum seal the bag or use the water displacement method to remove as much excess air as possible.
  7. Place the bag in the sous vide water bath and cook the strip steak for 2 hours.
  8. Remove the steak from the water bath and the plastic bag. Pat dry once again. This will help to create a deeper sear. Let the meat rest while you heat up grapeseed oil to medium-high heat in a skillet.
  9. Sear your sous vide New York strip for about a minute on each side to create a nice brown crust.
  10. Let the steak rest for 5 minutes, slice, and devour!
Sous Vide New York Strip

Sous Vide New York Strip

Yield: 2 Steaks
Prep Time: 5 minutes
Cook Time: 2 hours
Additional Time: 7 minutes
Total Time: 2 hours 12 minutes

A perfectly cooked steak is guaranteed with this sous vide steak recipe.

Ingredients

  • 2 Omaha Steaks 8 oz. New York Strip Steaks
  • 2-4 tbsp course steak seasoning
  • 4 tbsp of butter, sliced
  • Fresh herbs, such as rosemary or thyme

Instructions

  1. Prepare your sous vide water bath, attach the sous vide wand, and set the temperature to 130 degrees.
  2. Use a paper towel to pat your steaks dry.
  3. Season your NY strip steaks with steak seasoning.
  4. Place your steak in a vacuum sealer bag or a food storage bag.
  5. Add the pats of butter and herbs to the bag.
  6. Vacuum seal the bag or use the water displacement method to remove as much excess air as possible.
  7. Place the bag in the sous vide water bath and cook the strip steak for 2 hours.
  8. Remove the steak from the water bath and the plastic bag. Pat dry once again. This will help to create a deeper sear. Let the meat rest while you heat up grapeseed oil to medium-high heat in a skillet.
  9. Sear your sous vide New York strip for about a minute on each side to create a nice brown crust.
  10. Let the steak rest for 5 minutes, slice, and devour!

This recipe was sponsored by our friends at Omaha Steaks, thanks for supporting the brands that we love! Learn more about Sous Vide New York Strip Steaks.

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