Sous Vide New York Strip Steak

Sous Vide New York Strip Steak

Chef John 21760

"The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go."


2 h 55 m servings 638 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 74.9 g
  • 150%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
  2. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
  3. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
  4. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
  5. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
  6. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
  7. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
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  1. 9 Ratings


Please note that the cooking time in the water bath is the square of the thickness. Twice the thickness takes four times as long. A 3/4" steak will be done in 40 to 60 minutes while a 1-1/2" s...

So I decided to make this recipe after seeing the video, turned out really good. I warmed up water and put it in a pot, and after I grilled the meat (I used sirloin) I put three of them in a pl...

I tried this recipe, everyone loved it. My stovetop gets too hot so I got out my crock pot, put hot water in it got the seared put it in ziploc freezer bags and put it in the water, I didn't wat...

For the first time I tried the sous vide cooking method with this recipe. I used 1 inch thick new-york strip loins, and maintained a constant temperature of 130 - 131 in my dutch oven. I first ...

I thought this recipe was wonderful. I had a hard time keeping my water at 130 degrees so the meet was more cooked than I wanted. It browned so beautifully before and after the water bath. I use...

I've been sous vide cooking for a while now and absolutely love the technique. Perfect every time with almost no effort. We cook this way so often now that I bought a little sous vide "oven" fro...

First of all, I have to say I was raised on a big commercial cattle ranch in Oklahoma.....have had steaks in Dallas, San Antone, KC, OKC, and everywhere in between. Needless to say, I know a li...

This recipe looks delicious! One thing I have been noticing about sous vide is you always end up with perfectly cooked meat. I'm looking into the right equipment to use for sous vide cooking met...