Imagine sinking your teeth into a perfectly cooked New York strip steak, bursting with juices and exploding with flavor. In fact, this isn't just the work of a high-end steakhouse; it's what you can achieve in your own kitchen using the sous vide technique.
In this blog, we provide a comprehensive recipe for preparing a New York strip steak using the sous vide method. From gathering your ingredients to finishing with the perfect sear, we'll guide you through each step to ensure your sous vide New York strip is nothing short of sublime. So, grab your sous vide machine, and let's dive in!
Why Sous Vide is Perfect for New York Strip
But why choose sous vide for cooking your New York strip steak? Here are the key reasons that set this method apart from others:
Precision and Control: Sous vide cooking involves vacuum-sealing your steak and immersing it in a water bath that maintains a consistent temperature. This ensures every part of the steak cooks evenly, eliminating the risks of overcooking or undercooking.
Enhanced Flavors: The steak cooks in its own juices, which intensifies its natural flavors and ensures that the meat remains moist and tender.
Uniform Cooking: The consistent temperature of the water bath allows the entire cut, including the fat and connective tissues, to break down evenly, providing a uniformly tender texture.
Ideal for Delicate Cuts: The gentle cooking process is particularly beneficial for delicate cuts like the New York strip, which is known for its rich marbling and robust flavor.
Essential Ingredients & Tools
Creating a sublime Sous Vide New York Strip requires both specific ingredients and the right equipment. Here’s what you’ll need to ensure your culinary success:
Ingredients
1 New York strip steak (1 to 1.5 inches thick): This cut is prized for its flavorful marbling and beefy taste.
Salt and freshly ground black pepper: Essential for enhancing the natural flavors of the steak.
Herbs (optional): Rosemary or thyme can add a delightful aromatic touch.
Aromatics (optional): Garlic cloves or shallots can be included in the sous vide bag to infuse the steak with additional flavors. High smoke point oil: Canola or grapeseed oil is recommended for searing the steak post-sous vide to achieve a perfect crust.
Tools
Sous Vide Machine: This device will maintain the water at a consistent temperature, crucial for sous vide cooking.
Vacuum-seal bags or heavy-duty zipper-lock bags: Necessary for creating an air-tight seal around the steak, which ensures even cooking.
Large pot or sous vide container: This will hold the water in which you’ll submerge the steak.
Skillet (preferably cast iron): Used for searing the steak to develop a flavorful crust. Paper towels: For drying the steak before and after sous vide to ensure proper searing.
Step-by-Step Recipe for Sous Vide New York Strip
With the ingredients and tools at your fingertip, it is time to start our culinary adventure. Cooking the perfect New York strip steak sous vide is an art that blends simplicity with culinary finesse. Here's a detailed step-by-step guide to achieving a steak that's sumptuous and succulent.
Prepare Your Sous Vide Setup
Begin by setting up your sous vide machine. Fill your cooking vessel with water and set the sous vide machine to 130°F (54°C). This NY strip sous vide temp is ideal for achieving a steak that is medium-rare, with a tender, pink center that's full of juice and flavor.
Season the Steak
While the water heats, prepare your New York strip steak. Pat the steak dry with paper towels to ensure proper searing later. Season generously on all sides with salt and freshly ground black pepper. You can also add herbs like rosemary or thyme and aromatics such as garlic or shallots to enhance the steak's flavor.
Bag the Steak
Place the seasoned steak in a vacuum-seal bag or a heavy-duty zipper-lock bag. If using a zipper-lock bag, you can utilize the water displacement method to remove air: slowly lower the bag containing the steak into the water, letting the pressure of the water press air out through the top of the bag, then seal it just before submerging completely.
Sous Vide the Steak
Submerge the sealed bag in the preheated water bath. Make sure the steak is fully immersed and not touching the sides of the container, which could cause uneven cooking. Cook for 2 hours, a duration that allows the heat to tenderize the meat while ensuring it remains moist and flavorful.
Searing for Perfection
Once the steak has cooked sous vide, take it out of the water bath and bag. Pat it thoroughly dry with paper towels—surface moisture can impede browning. Heat a skillet (preferably cast iron) over high heat and add a splash of oil with a high smoke point, like canola or grapeseed. Once the oil is shimmering, sear the steak for about one minute on each side, just long enough to develop a rich, appetizing crust.
Rest and Serve
After searing, let the steak rest for about five minutes. This brief pause allows the juices to redistribute throughout the meat, ensuring every bite is as delicious as the last. Slice against the grain and serve immediately, perhaps with a side of garlic butter mushrooms or a simple arugula salad to complement the rich flavors of the steak.
Tips for a Perfect New York Strip Achieving the perfect
New York strip roast sous vide involves more than just following a sous vide strip steak recipe. Here are three expert tips to enhance your cooking experience and ensure your steak turns out exceptionally well:
Preheat Your Skillet: Before searing your steak, make sure the skillet is extremely hot. This ensures a quick sear that crisps the exterior without overcooking the interior. A preheated cast iron skillet is ideal because it retains heat well and provides an even sear.
Use a Meat Thermometer: To ensure your steak reaches the perfect level of doneness, consider using a meat thermometer. For medium-rare, aim for an internal sous vide New York strip temperature of about 130°F (54°C) before searing. Remember, the steak will continue to cook slightly while resting.
Let It Rest: Always allow your steak to rest for about five minutes after searing. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak when it's time to cut into it.
Conclusion
Nothing beats the succulence and palatability of a sous vide New York steak. By meticulously following the detailed steps outlined - from precisely controlling the strip steak sous vide temperature using the sous vide machine to searing for the perfect crust - you’ll master the art of sous vide New York strip. Enjoy the journey and the delicious results!
