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This sous vide new york strip is melt-in-your-mouth tender and juicy, and topped with the most amazing tangy blue cheese butter.
Cooking a new york strip steak sous vide ensure that the results come out perfect every time!
The sous vide strike again! This new york strip comes out so buttery soft and delicious, it's hard to imagine that we ate steak any other way in the past.
Plus, the blue cheese butter we made to serve this with is so yummy and can be used on any of our sous vide beef recipes (see some of our favorites below).
However, if blue cheese is not your thing (shame on you lol), these steaks are also delicious served with this Argentinian chimichurri, red chimichurri, sous vide hollandaise or cilantro chimichurri.
Some of our favorite sous vide beef recipes:
- Sous vide ribeye
- Sous vide steak
- Sous vide chuck steak
- Sous vide london broil
- Sous vide chuck roast
- Sous vide roast beef
- Sous vide hamburgers
Jump to:
Why This Recipe Works
- Cooking the steak sous provides perfect results every time.
- It's ultra easy to make, and can even be made in advance and seared when ready to eat.
- You can cook your steak straight from frozen if you forgot to take it out of the freezer.
- Because the steaks can be cooked anywhere from 2-6 hours, if you leave it in an extra hour or so, it won't have a negative impact on the outcome. Imagine if you did that on a grill??
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
A new york strip steak is also known as a strip steak, Delmonico steak, Kansas City strip steak, or a strip loin. It is a loin steak that is less marbled than a ribeye, but more so than a tenderloin.
Regardless, they can be expensive
Whenever you sous vide steak, I always recommend purchasing ones that are at least 1 inch thick, if not 1 ½ inches. A thicker steak ensures you don't overcook it when searing it off at the end.
For the blue cheese butter, any blue cheese works. Obviously, the better quality the blue cheese, the better your blue cheese butter will taste.
I always recommend using unsalted butter any time you cook (not bake, for baking I recommend salted) so you can control the salt content of your dish.
Step By Step Instructions
Heat a sous vide water bath to 128F degrees (see temperature chart below for other cooking options - this one happens to be my favorite).
Season the steaks with salt and pepper and seal them in a vacuum seal bag.
Cook for 2 ½ hours in the sous vide water bath.
Remove and pat dry fully.
Heat a skillet over high heat and add the avocado oil. **Can also be seared on the grill over high heat
Add the dried steaks and sear for 30-60 seconds per side, depending on thickness.
Remove and serve with blue cheese butter on top.
| Doneness | Temperature | Time |
| Rare (cool red center) | 122F-128F degrees | 2-2 ½ hours |
| Medium-rare (pink throughout) | 129F-134F degrees | 2-6 hours |
| Medium (pink in the middle with edges done) | 135F-140F degrees | 2-6 hours |
| Medium-well (very little pink in the very middle) | 140F-145F degrees | 2-6 hours |
| Well Done (fully cooked throughout) | 145F+ degrees | 2-6 hours |
How to Make Blue Cheese Butter
Combine all the ingredients in a bowl and mix until fully combined.
Place the mixture on plastic wrap and form into a 1-1 ½" cylinder.
Wrap tightly with plastic wrap to keep its shape and store in the fridge until ready to use. **leftovers can be stored in the freezer.
Expert Tips
- Pat the steaks dry as thoroughly as you can before searing them. A dry exterior helps them to get a nice crust faster.
- If you are cooking the steaks below 130F degrees, don't let them cook for longer than 2 ½ hours for food safety purposes.
- The longer the steaks are cooked, the softer they will become.
- Make the steaks in advance for meal prep, or to prepare for a dinner party. Make sure to use an ice bath to cool them down if making in advance.
- Adjust the temperature to your desired doneness.
- When searing, make sure your pan is smoking hot so you get a nice crust on the outside. Don't sear more than 30-60 seconds on each side, less if your steaks are thinner than 1 inch.
- You can cook the steaks straight from frozen. If doing so, make sure to cook them at least 2 hours.
Serving Options
There are so many servings options when we're talking steak - from a fancy steak dinner to using it in a salad. Here are some of our favorites:
- Serve it with some sous vide broccoli, sous vide beets or sweet potato slices for a low carb diet.
- Serve it with these amazing truffle mashed potatoes, balsamic roasted brussels and air fryer garlic bread (with this sous vide crème brulee for dessert) for that steakhouse experience.
- Cut it up and use it for this hibachi steak.
- Slice it up and serve it in tacos with this green salsa or tomato salsa.
- Use it in this crispy Mongolian beef recipe.
- Slice it and serve it on sandwiches or in salads (try this Thai beef salad).
- Use it in this beef stroganoff or this lo mein recipe in place of the shrimp.
Frequently Asked Questions
You can sous vide a New York strip steak anywhere from 2-6 hours for the best results. If it is a thinner steak, you can cook for one hour. Cooking them longer than 6 hours can start result in a mushier texture.
Because New York Strip steaks can be expensive, it makes them perfect for sous vide as you can ensure they are cooked to perfection every time. Cooking New York strip steaks sous vide takes all the guessing out of whether they are done and allows you to cook a perfect steak to exactly you liking.
When you cook a steak sous vide, you ensure it is cooked to the exact temperature you prefer without any guessing. Cooking sous vide is a much more precise cooking method than cooking steak strictly on the grill.
Storage and Reheating Instructions
If you are cooking these steaks ahead of time, place them in an ice bath when removing them from the sous vide for 5-10 minutes. Store in the fridge for 5-7 days, or in the freezer for up to 3 months.
Thaw in the fridge overnight and reheat in a 130F degree water bath. Sear according to the recipe instructions.
Leftovers can be store in a covered container and reheated in a skillet or the microwave. The microwave can quickly overcook the steak, so only heat it in 30 second intervals at the most.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sous Vide New York Strip with Blue Cheese Butter
Ingredients
- 2 New York strip steaks at least 1-1 ½" thick (thicker is better)
- 1-2 teaspoons salt depending on size
- ½ teaspoon black pepper
- 1 tablespoon avocado oil substitute any high smoke point oil
Blue Cheese Butter:
- 1 stick unsalted butter softened to room temperature
- 4 ounces blue cheese
- ⅛-1/4 teaspoon salt adjusted to taste
- ⅛ teaspoon black pepper
- ½ teaspoon fresh thyme
Instructions
- Heat at sous vide water bath to 128F degrees.
- Season the steaks with salt and pepper and seal them in a vacuum seal bag.
- Cook for 2-2 ½ hours.
- Remove and pat dry fully.
- Heat a skillet over high heat and add the avocado oil. **Can also be seared on the grill over high heat
- Add the dried steaks and sear for 30-60 seconds per side, depending on thickness.
- Remove and serve with blue cheese butter on top.
Blue Cheese Butter:
- Combine all the ingredients in a bowl and mix until fully combined.
- Place the mixture on plastic wrap and form into a 1-1 ½" cylinder.
- Wrap tightly with plastic wrap to keep its shape and store in the fridge until ready to use. **leftovers can be stored in the freezer.
Expert Tips:
- Pat the steaks dry as thoroughly as you can before searing them. A dry exterior helps them to get a nice crust faster.
- If you are cooking the steaks below 130F degrees, don't let them cook for longer than 2 ½ hours for food safety purposes.
- The longer the steaks are cooked, the softer they will become.
- Make the steaks in advance for meal prep, or to prepare for a dinner party. Make sure to use an ice bath to cool them down if making in advance.
- Adjust the temperature to your desired doneness.
- When searing, make sure your pan is smoking hot so you get a nice crust on the outside. Don't sear more than 30-60 seconds on each side, less if your steaks are thinner than 1 inch.
- You can cook the steaks straight from frozen. If doing so, make sure to cook them at least 2 hours.
Nutrition
harry
This came out perfect! I am just getting into sous vide and I love how easy it is to get the steak to the right doneness.
Danielle
I'm so glad you are enjoying it! Definitely check out some of the other steak recipes on the site 🙂
Solo Veritas
You really need to familiarize yourself with Baldwin's Guide to Sous Vide.
http://www.douglasbaldwin.com/sous-vide.html
You get some things right but way too much wrong.
Pasteurization MAKES SOUS VIDE SAFER than methods most people use.
130Fx4 hrs IS PASTEURIZED! You are telling people that longer than 2 1/2 hours isn't safe. YOU ARE WRONG! Please read the gd book!
Danielle
Baldwin actually states that a 1" steak would be pasteurized after 2 3/4 hours at 131F degrees and 3 1/2 hours if its 1.5" thick. USDA does not recommend food be held between 40F degrees and 130F degrees for more than a couple hours, whether cooked via sous vide or conventional methods. Out of an abundance of caution for the readers, we are conservative with our cook times and recommendations.