Love a good New York Strip and want to try cooking it sous vide? Here’s our recipe for the best sous vide New York strip!
What is a New York Strip Steak?
The New York strip is cut from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon. When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 11-14 steaks, depending on thickness.
The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into T-bone and porterhouse steaks.
The New York Strip gets its name from its popularity in the steakhouses of New York City!
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Best Sous Vide New York Strip Recipe
Here’s a great recipe for making a delicious tender New York strip!
- 4-pack of New York strips from Costco – about 3.7 lbs
- 3 tbsp of Kitchen Bouquet
- 1 tbsp of mezquite liquid smoke
- Fresh ground pepper
- Garlic powder (just a little bit)
- Sea salt
- 2 tbsp Olive oil
Sous Vide New York Strip Cooking Times, Temperature, and Preparation:
- Open the steaks and pat dry
- Mix the Kitchen Bouquet and liquid smoke in a small container
- Brush dark mix on top side of steaks
- Sprinkle pepper, garlic powder, salt on that side
- Turn it over, brush, sprinkle
- Seal in bags in a sous vide vacuum sealer
- Refrigerator overnight
- Remove the steaks from the refrigerator 1 hour before bath
- 90 minutes in bath at 125.6ºF
- Remove from baggies, pat dry, brush with olive oil
- 60 seconds/side on cast iron skillet, hottest stove setting
- Serve with a light green salad
Made this tonight, the dinner attendees were very impressed. 90 minutes seems to be the sweet spot for non-aged, Costco prime USDA New York strip.
First, I would like to commend you for the good work that you did to write this recipe. I have never cooked beef this way, but I will try tonight.