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My review
Sous Vide New York Strip Steak
59k
Chef John
"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."
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Ingredients
2 h 55 m servings 638Original recipe yields 2 servings
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- Metric
Directions
{{model.addEditText}} Print- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve. Watch Now
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
1/8/2013
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...
Most helpful critical review
6/15/2013
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 ...
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Newest
1/8/2013
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...
6/15/2013
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 ...
6/22/2012
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...
1/25/2013
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...
4/7/2014
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...
12/9/2013
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...
12/28/2012
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...
11/4/2017
There must be a thousand ways to cook a steak that will give equal or better results. The flavor was fine. From all the hype, one would have expected a texture like prime rib. Nope. It was ju...
2/16/2016
Good recipe way easier when you got a emersion circulator. I recommend every one buys one great tool to have.