How to Sous Vide a New York Strip Steak Recipe

Sous vide means "under vacuum". It's a water bath technique that can be used to cook food to precise temperatures. Chef Gavin demonstrates sous vide preparation, cooking, and searing techniques for a perfectly cooked Certified Angus Beef ® brand steak.

Ingredients:
4 (12-ounce) Certified Angus Beef ® strip steaks
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 sprigs rosemary, about 4-inches long
2 cloves garlic, peeled and smashed
1 tablespoon canola oil
1 tablespoon butter

Steps:
Cook steak using the sous vide technique.
Sear for a tasty crust.
Rest the steak, then enjoy!

A perfectly cooked steak with maximum flavor and tenderness is easy with this Sous Vide New York Strip recipe. Basting with rosemary-garlic butter while searing adds a perfect touch to the steaks.

~~ If it's not CERTIFIED, it's not the best. ~~

#sousvide #beef #CertifiedAngusBeef

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[bplosila]

Followed these instructions to a ‘T’ and my USDA prime NY stripe steaks were absolutely perfect! My family all agreed these were the best steaks we’d ever had. Thanks for the great video!

[larrygerndt]

Thank you for this short and sweet video it was all I needed. I am so excited about this way of cooking I had never done it before and it really works great it takes away all the not so fun parts of cooking steak and leaves all the fun parts

[ratlips]

Doing New York strip steak as I type this. Just like you showed, a sprig of rosemary and a small square of butter. 134 degrees for 1 1/2 hour. Last night I did a chicken breast and turned it into Chicken Marsala after it came out of the bag. It was fantastic! Tomorrow night it'll be Chicken Piccata!
I don't have the large plastic container, rather I'm using a stainless steel pot that easily contains the bag and the emersion heater. I got mine on Amazon for $80!

[ashone]

I did this and my steak was incredible !!!! Perfect steak everytime. Ty, great video.

[gregc]

This is useful, thanks. What kind of oil are you using to sear the steak?

[SoonAiki]

1 hour cooking time, what a time saver!! 🎉🎉🎉

[ratlips]

An add on to my last posting. I just received my plastic 11-quart container for doing my sous vide bath. Sunday night's New York strip steak again, but in it's new home. These dishes are turning out amazingly delicious! Next, I'm going to work on vegetables...I see all kinds of recipes for these on YoutTube

[codymccoy]

i dont understand how you get such a good sear and maintain pink in the middle. I will let my cast iron heat up for about 5 minutes, just about smoking, then i will do half the time you do in the pan (30 seconds )and still get almost well done/medium well. I follow the sousvide steps you use to the T. same temp same everything. i would say my steak is about as thick as yours also inch and a half. what do you recommend?

[gobear-oypg]

Do u fill the sou vi tank with tap water or drinking water

[victoriaburks]

How long can you store cooked steak in vacuum bag? Shall I freeze it or It could be just stored in refer ?

[aarons]

I wanted to try this but did not want to spend hundreds of dollars for a heater. I used a deep fat fryer, get one with a thermostat that goes down that low, yes you CAN control it to the temperature you need. Washed it very well, filled it with water and it worked awesome. Steaks turned out great, but still, I have to say, you can't beat a grill!

[silvergirl]

What keeps the water at that consistent temperature- sorry if I I’m not up on all the tools

[joelgonzales]

Any chance you could mention the temp setting? 😕

[thomasjreilly]

Hi folks. This may not be the proper venue, but I've got to ask someone. I have a 45 day dry aged NY Strip Loin (UMAI). I have arthritis in both wrists so cleaning up is a real burden. Here's my question. Can I just cut them into steaks, sous vide them and trim them after the cook. 131degrees/ 2.5 hrs? Any health risks?

[DunzWashington]

You don't need to wait after the sear. You're only doing that to add the texture and the sear the stake has already been resting. At least that's what I was taught.. I'd like to see a comparison actually..

[michaelclucas]

what temperature did you bring the steak to before 'vacuum '!?

[modernrider]

I bought a food saver because I’ve cooked with this method using freezer bags and there’s always just enough air in with the steak that it wants to float

[joshbazis]

I have heard that their should be separate bags for multiple pieces of protein since they will limit full exposure to the water on all sides. More plastic.

[shawnpolluch]

The fat on new York strips always coke out tough and chewy when I use a sous vide. What am I doing wrong?

[fawkeeenset]

so can I do this without haveing ti spend 500$ on equipment?