When you want the best way to cook a New York strip steak, many people first think of seasoning and grilling or searing in a hot cast-iron skillet before finishing in the oven. Those methods can work well, but there’s an even more reliable technique that removes the guesswork and delivers consistent results every time.
Enter sous vide strip steak. Sous vide is a gentle, precise cooking method that uses temperature-controlled water to bring the steak to the exact doneness you prefer. Because the steak cooks evenly from edge to edge, you won’t risk burning the outside while waiting for the inside to reach the right temperature.
Sous Vide Cooking
Sous vide (pronounced “soo-veed”) means “under vacuum.” In practice it involves sealing food in an airtight bag—usually a vacuum bag or high-quality resealable bag—and immersing it in water held at a precise temperature. A sous vide immersion circulator maintains and circulates the water so the food cooks evenly.
This method takes longer than grilling or pan-searing, but the results are worth it: perfectly cooked steak with consistent doneness and excellent moisture retention. Once the steak is sealed and placed in the water, you can walk away and let the machine do the work.
After the steak reaches your desired internal temperature in the bath, you can optionally sear it briefly in a very hot skillet to develop a golden-brown crust. Searing adds texture and color but isn’t required for flavor or juiciness.
If you don’t own a sous vide circulator or need a faster option for certain occasions, grilling or pan-searing techniques can also produce delicious steak. For those times, consider classic grilling tips to achieve a great result.
The Best New York Strip Steak Recipe
*Specific measurements and full recipe instructions are included in the printable recipe card below. Read the tips and notes for best results.
Ingredients
- 1 1/2-inch New York strip steak
- Steak seasoning (Montreal seasoning or coarse kosher salt and fresh cracked black pepper)
- Butter
- Olive oil
Instructions
Attach your sous vide immersion circulator to a large pot or container and fill with water to the recommended level on the device. Program the sous vide to your desired temperature—140°F (60°C) is a good starting point for medium doneness. Adjust as needed for your preferred level of doneness.
Here are general temperature guidelines for steak doneness. Start in the middle range if you’re learning how your machine performs.
Steak Temperature Guidelines
- Medium-rare: 129°F–134°F
- Medium: 135°F–144°F
- Medium-well: 145°F–155°F
- Well done: 156°F and above
Season both sides of the strip steaks with your chosen steak seasoning. Place each steak in its own BPA-free resealable bag or vacuum-seal bag. Add 1 tablespoon of butter to each steak, dividing it into smaller pieces if you like so it melts across more surface area.
If using a resealable bag, lower it into the water slowly so the rising water pressure pushes air out (the water displacement method), then seal the bag. If using a vacuum sealer, seal according to the manufacturer’s instructions.
Set the sous vide timer for 1–2 hours for 1 1/2-inch steaks. Thicker cuts will need the full 2 hours or a bit longer. While sous vide makes overcooking difficult, leaving steaks in the bath much longer can slightly alter their texture, so follow the recommended window.
When cooking time is complete, remove the steaks from the bags and pat them dry on both sides with paper towels. Discard any juices left in the bag. Drying the surface well helps create a better sear.
Searing the Steaks (Optional)
If you want a browned crust, heat a cast-iron or heavy-bottom skillet over medium-high heat and add a small amount of oil. When the pan is very hot, sear the steaks about 50–60 seconds per side, just long enough to develop color. This step is optional but recommended for classic steak appearance and added texture.
Serve the steaks right away. Because low-temperature water cooking preserves juices, there’s no need for a long rest—slice and enjoy the tender, juicy center.
This sous vide method consistently produces tender, flavorful New York strip steaks with precise doneness and excellent moisture. Try it next time you want an easy, reliable way to cook a great steak.
Enjoy! Mary
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The Best Way To Cook New York Strip Steaks
How to cook a New York strip steak to perfection with a sous vide immersion circulator. Moist, juicy, and melt-in-your-mouth delicious.
5 minutes
1 hour 5 minutes
1 hour 10 minutes
Ingredients
- 1 1/2 inch strip steak
- 2 tablespoons steak seasoning
- 2 tablespoons butter
- 2 tsp. olive oil
Instructions
- Attach the sous vide immersion circulator to a large pot or container. Fill water to the recommended level.
- Program the sous vide to 140°F (60°C) for medium doneness; adjust per preference.
- Season both sides of the steaks, place each in a BPA-free bag with 1 tablespoon butter, then remove air and seal the bag.
- Cook in the sous vide for 1–2 hours depending on thickness.
- Remove steaks from the bags and pat dry with paper towels.
- Optional: heat a cast-iron skillet over medium-high heat with oil and sear steaks 50–60 seconds per side.
- Serve immediately.
Notes
Recipe provided by Make Your Meals.
Recommended Products
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Wancle Sous Vide Cooker 1100W IPX7 Waterproof Thermal Immersion Circulator
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 648Total Fat: 45gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 184mgSodium: 267mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 60g
Nutritional information is a guideline only and will vary depending on products used.