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a steak with butter on top on a white plate
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Sous Vide New York Strip with Blue Cheese Butter

This sous vide new york strip is melt-in-your-mouth tender and juicy, and topped with the most amazing tangy blue cheese butter.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 3 servings
Calories 492kcal
Author Danielle Wolter

Equipment

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.

Notes

  1. Pat the steaks dry as thoroughly as you can before searing them. A dry exterior helps them to get a nice crust faster.
  2. If you are cooking the steaks below 130F degrees, don't let them cook for longer than 2 ½ hours for food safety purposes.
  3. The longer the steaks are cooked, the softer they will become.
  4. 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.
  5. Adjust the temperature to your desired doneness.
  6. 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.
  7. You can cook the steaks straight from frozen. If doing so, make sure to cook them at least 2 hours.

Nutrition

Serving: 6ounces | Calories: 492kcal | Carbohydrates: 1g | Protein: 38g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1387mg | Potassium: 508mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg