The Art of Sous Vide Strip Steak: Tender Perfection Every Time

Written by: Samir P.



Time to read 8 min


Discover the secret to achieving perfectly tender and juicy strip steaks every time with the revolutionary cooking technique of sous vide. Sous vide, a method popular among professional chefs and home cooks, promises precise and consistent results that elevate the dining experience. In this blog, we'll explore the art of cooking strip steak sous vide style, offering step-by-step instructions, expert tips, and mouthwatering recipes to take your culinary skills to new heights. Prepare to impress your taste buds and amaze your guests as we delve into the world of sous vide strip steak, delivering a gastronomic adventure that guarantees culinary excellence.

1. Understanding Sous Vide Cooking

Understanding sous vide cooking opens the door to a world of precision and perfection in culinary artistry. Rooted in French culinary traditions, sous vide, meaning "under vacuum," involves vacuum-sealing food in a plastic bag and cooking it at a precisely controlled low temperature in a water bath. The process ensures even cooking from edge to center and consistent doneness throughout the food.

Sous vide cooking provides several advantages, including enhanced flavors and tenderness. The extended cooking time allows for the breakdown of tough connective tissues while retaining the meat's natural juices. As a result, the end product boasts unmatched succulence and a melt-in-your-mouth texture.

This technique has transcended high-end restaurants and has become accessible to home cooks with the advent of affordable immersion circulators. The precise temperature control and foolproof nature of sous vide cooking make it an ideal choice for amateurs and seasoned chefs seeking consistent and remarkable results.

Whether preparing a perfect medium-rare sous vide NY strip steak or crafting tender and juicy chicken breasts, understanding sous vide cooking elevates your culinary skills and opens endless possibilities for creating delectable dishes that will impress even the most discerning palate.

Understanding sous vide cooking

2. Selecting the Perfect New York Strip Steak

Selecting the perfect strip steak is vital in creating a mouthwatering culinary experience. To ensure the utmost tenderness, flavor, and juiciness, consider the following factors when choosing the ideal cut.

Start by opting for USDA Prime or Choice grade strip steaks, known for their abundant marbling. Marbling refers to the fine lines of intramuscular fat that enhance the steak's tenderness and infuse it with rich flavors during cooking.
Look for strip steaks with a vibrant, deep red color. This indicates freshness and proper aging, essential for developing the desired texture and taste.

The thickness of the steak also plays a role in the cooking process. Aim for strip steaks that are about 1 to 1.5 inches thick. Thinner steaks may overcook easily, while thicker ones may require more cooking time to reach the desired doneness.

Moreover, ensure the strip steak is evenly cut for uniform cooking. An even thickness across the steak guarantees consistent results and prevents uneven doneness.

Finally, consider your personal preferences. Different cattle breeds and aging processes can influence the flavor profile, so explore various options to find the strip steak that best suits your palate.

By carefully selecting a high-quality strip steak with marbling, even thickness, and vibrant color, you lay the foundation for a memorable sous vide new york strip steak dining experience. When cooked to perfection, the perfect strip steak will delight your senses with its succulence, tenderness, and irresistible taste.

selecting the perfect strip steak for sous vide

3. Seasoning and Preparing the Strip Steak

Seasoning and preparing the strip steak is crucial to elevate its natural flavors and ensure a delightful culinary experience. A well-seasoned steak enhances the taste and complements the cooking method, whether grilling, pan-searing, or sous vide.

Begin by generously seasoning the strip steak with kosher salt and freshly ground black pepper on both sides. The coarse texture of kosher salt helps create a flavorful crust while enhancing the steak's natural taste. Ground black pepper adds a pleasant pungency that complements the beef's richness.

For an extra burst of flavor, consider incorporating other herbs and spices. Garlic powder, onion powder, paprika, or dried thyme are excellent choices to complement the strip steak's profile. A touch of olive oil or melted butter can be added to the seasoning mix to aid in browning and add richness.

After seasoning, let the strip steak rest for about 30 minutes at room temperature. Allowing the steak to temper helps ensure even cooking and enhances the final texture.

Before cooking, pat the strip steak dry with paper towels to remove any excess moisture. This step is crucial, especially when using high-heat cooking methods like grilling or pan-searing, as excess moisture can hinder the formation of a beautiful crust.

By seasoning and preparing the strip steak properly, you lay the groundwork for mouthwatering and flavorful sous vide strip steak that will delight your taste buds and leave a lasting impression on anyone fortunate enough to enjoy this culinary masterpiece.

seasoning and preparing the new york strip steak for sous vide cooking

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4. Sous Vide Cooking Setup

Setting up your sous vide cooking station is a straightforward process that ensures precise and consistent results. You'll need a reliable sous vide immersion circulator and a large pot or container. An immersion circulator is a crucial tool that attaches to the side of the pot or container and accurately regulates the water temperature.

First, fill the pot or container with water, leaving enough space for the immersion circulator to be submerged without touching the bottom. The water level should cover the food completely when placed in the bag.

Next, attach the sous vide immersion circulator to the side of the pot or container, ensuring it is securely fixed in place. Set the desired temperature on the circulator's display panel, typically around 130°F (54°C) for medium-rare strip steak.

Once the water bath reaches the desired temperature, it's time to begin the sous vide cooking process. Carefully place the sealed strip steak in the water, ensuring it is fully submerged. The immersion circulator will precisely maintain the water temperature, resulting in even and consistent cooking.

Above mentioned setup provides a foolproof method for perfectly cooked sous vide strip steak. Its reliability and ease of use make it an excellent cooking technique for culinary enthusiasts and seasoned chefs, promising tender, juicy, and flavorful results every time.

sous vide cooking setup

5. Sous Vide Cooking Process

The sous vide strip steak cooking process is a revolutionary technique that guarantees perfectly cooked strip steak with unparalleled tenderness and flavor. Following a few simple steps, you can achieve consistent results that will leave your taste buds craving more.

  1. Preparing the Strip Steak: Begin by seasoning the strip steak with kosher salt, freshly ground black pepper, and any desired herbs or spices. Place the seasoned steak in a vacuum-sealable bag, along with a pat of butter or a drizzle of olive oil to enhance its richness.
  2. Vacuum Sealing: Ensure the bag is properly sealed, removing any air to create a vacuum seal. This airtight environment prevents the steak from losing moisture during cooking, resulting in maximum tenderness.
  3. Setting up the Water Bath: Fill a large pot or container with water and attach the sous vide immersion circulator to the side. The immersion circulator will maintain the water temperature with precision, ensuring consistent cooking.
  4. Preheating the Water Bath: Set the desired cooking temperature on the immersion circulator's display panel, typically around 130°F (54°C) for medium-rare strip steak. Preheat the water bath to this temperature.
  5. Submerging the Steak: Carefully lower the vacuum-sealed strip steak into the preheated water bath, ensuring it is fully submerged. The sous vide immersion circulator will regulate the water temperature to cook the steak evenly from edge to center.
  6. Cooking Time: The sous vide cooking time will vary depending on the thickness of the strip steak and the desired level of doneness. Typically, cooking the steak sous vide can take anywhere from 1 to 4 hours. The extended cooking time allows the meat to tenderize and develop its flavors.
  7. Finishing with a Sear: After the sous vide cooking process is complete, remove the strip steak from the bag and pat it dry with paper towels. To create a flavorful crust, sear the steak on a hot grill or skillet for 1-2 minutes per side.

By following these steps, you'll achieve a perfectly cooked sous vide strip steak that is moist, tender, and infused with delightful flavors. The sous vide cooking process ensures consistency and precision, making it a favorite among culinary enthusiasts and professional chefs alike. The result is a dining experience that is nothing short of extraordinary, with a melt-in-your-mouth texture that is second to none.

sous vide cooking setup

6. Searing the Sous Vide Strip Steak

Searing the sous vide strip steak is the final step in cooking, adding a delectable crust and enhancing the overall flavor profile. After the steak has been cooked to perfection in the water bath, achieving a beautiful sear for an appetizing presentation and textural contrast is essential.

Remove the strip steak from the vacuum-sealed bag and pat it dry with paper towels. Removing excess moisture ensures a more effective sear, allowing the steak to develop a rich crust.
Preheat a cast-iron skillet or grill to high heat. The cooking surface should be scorching hot to achieve a quick sear without overcooking the steak's interior.

Add a high-smoke-point oil, such as vegetable or grapeseed, to the skillet or brush the grill grates with oil to prevent sticking.

Carefully place the strip steak on the hot surface and let it sear undisturbed for 1-2 minutes per side. The high heat quickly caramelizes the surface, creating a flavorful crust that locks in the juices and enhances the overall taste.

Once the searing is complete, remove the sous vide strip steak from the heat and rest for a few minutes before slicing and serving. Resting the steak allows the juices to redistribute, resulting in maximum tenderness and a juicy, succulent final dish.

The combination of sous vide cooking and expert searing guarantees a strip steak that is tender, flavorful, and visually stunning—a culinary masterpiece that will delight both your palate and your guests.

searing the sous vide strip steak

7. Resting and Serving the Sous Vide Strip Steak

Resting and serving the sous vide strip steak are the final touches to present a perfect and flavorful dish. After the searing process, it's crucial to let the steak rest for a few minutes before slicing and serving. Resting allows the meat's juices to redistribute, resulting in optimal tenderness and ensuring that each bite is juicy and succulent.

To serve, slice the sous vide strip steak against the grain to enhance its tenderness further. The precise cooking method and careful seasoning deliver a delectable steak with a melt-in-your-mouth texture and an explosion of flavors.

Pair the sous vide strip steak with your favorite sides, such as creamy mashed potatoes, roasted vegetables, or a fresh garden salad, to create a well-rounded and satisfying meal. Whether for a special occasion or a delightful weeknight dinner, serving sous vide strip steak will impress and leave your guests raving about your culinary prowess.

resting and serving sous vide strip steak


Cooking strip steak becomes a foolproof and enjoyable experience with the sous vide method. Mastering this technique ensures a tender and perfectly cooked result every time, guaranteeing an unforgettable dining experience that will leave everyone craving more. Embrace the art of sous vide cooking and indulge in the epitome of steak perfection.

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