There’s something almost magical about a perfectly cooked steak—it’s like a love letter to your taste buds. I remember the first time I tried sous vide cooking at home. I was skeptical, fumbling with the gadget like it was some alien technology, yet the results were.
. . well, let’s just say I was on cloud nine, savoring every juicy, tender bite.
If you’re looking to recreate that unforgettable experience, this New York strip steak recipe is your ticket to flavor heaven.
Steps
- Begin by selecting high-quality New York striploin steaks, preferably thick to ensure even cooking and effective browning during the final step.
- Generously season the steaks with salt and pepper, and optionally add garlic powder and a sprig of thyme or rosemary for additional flavor.
- Prepare the steaks for sous vide by vacuum sealing them or using the water displacement method with a resealable plastic bag.
- Heat the sous vide water bath to your desired temperature, then submerge the steaks in the water and cook them for 1-4 hours, depending on your preference and the steak’s thickness.
- If desired, make a balsamic sauce by combining balsamic vinegar, ketchup, maple syrup, Dijon mustard, salt, and pepper in a saucepan. Cook the mixture for about 5 minutes until it thickens.
- Remove the steaks from the sous vide bath and pat them dry with paper towels. Re-season as needed before searing them for about a minute per side in a hot cast iron skillet or on a grill.
- Slice the steaks and drizzle them with the balsamic sauce before serving. Alternatively, serve the sliced steak on a salad with roasted vegetables and quinoa, adding the balsamic drizzle as desired.
Ingredients
- 2.5 pounds New York Strip loins, 1 1/2 – 2 inches thick (approximately 3-4 steaks)
- Kosher salt
- Black pepper
- Optional: Garlic powder
- Optional: Fresh thyme or rosemary sprig
- Olive oil or mayonnaise for searing
- 6 tablespoons balsamic vinegar
- 1/2 cup ketchup
- 2 tablespoons maple syrup or honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Nutritional Values
Calories: 2760kcal | Carbohydrates: 78g | Protein: 228g | Fat: 162g | Saturated Fat: 66g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 72g | Cholesterol: 870mg | Sodium: 4698mg | Potassium: 3960mg | Fiber: 6g | Sugar: 66g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 348mg | Iron: 18mg
FAQ
- What is sous vide cooking?
- Sous vide is a method of cooking where food is placed in an airtight bag and immersed in a water bath at a precisely controlled temperature. This technique ensures consistent results and allows you to achieve the perfect doneness and texture with minimal guesswork.
- Should I season my steak before sous vide cooking?
- It’s recommended to season your steak just before sous vide cooking rather than well in advance. This helps to maintain the desired texture of the meat.
- Can I sous vide cook steaks from frozen?
- Yes, you can cook steaks from frozen using the sous vide method. Just add an extra hour to the cooking time to ensure the steak is cooked thoroughly.
- Do I need to adjust cooking time and temperature if cooking multiple steaks?
- No, the cooking time and temperature remain the same whether you’re cooking one steak or several. However, if you place multiple steaks in a single bag, ensure they are in a single layer for even cooking.
- What is a New York strip steak?
- A New York strip steak, also known by various names like striploin or Kansas City strip, is a high-end cut from the short loin section of the cow. It is leaner than a ribeye but still well-marbled, making it both tender and flavorful.
Tips
- Choose High-Quality Meat: For the best results, opt for high-quality cuts like Prime, AAA, or Certified Angus Beef. These cuts are more tender and flavorful, needing only about an hour of sous vide cooking time. If using a Choice cut, consider extending the cooking time to 2-3 hours for optimal tenderness.
- Season Just Before Cooking: To maintain the desired texture of your steak, season it right before placing it in the sous vide bath. While seasoning ahead of time is possible, it can alter the steak’s texture.
- Avoid Pre-Searing: There’s no need to pre-sear your steak before sous vide cooking. Instead, focus on achieving a good sear after the sous vide process for optimal flavor and texture.
- Cook from Frozen if Needed: If your steak is frozen, you can still sous vide it successfully. Simply add an extra hour to the cooking time to ensure it cooks through properly.
Equipment
- Sous Vide Machine/Immersion Circulator – Essential for maintaining the precise water temperature required for sous vide cooking.
- Vacuum Sealer – Used to vacuum seal the steaks in bags, although a water displacement method with Ziploc bags is an alternative.
- Vacuum Seal Bags – Required for vacuum sealing the steaks if using a vacuum sealer.
- Cast Iron Skillet – Ideal for achieving a good sear on the steaks after sous vide cooking.
