Sous Vide NY Strip Steak

We had my team’s Christmas party a few weeks ago, and since we are all remote, we were given a budget to order lunch. Given that I am me, I decided to cook a deluxe lunch for myself, so I went to the store and picked out a grass fed NY Strip Steak. Then, I applied a salt and pepper sprinkle before giving it the Sous Vide treatment and walking away for an hour until it was ready to sear. This cooking method produced a perfectly medium rare steak with a ton of flavour and juiciness…and it made my team jealous (although I must say, their lunches sounded delicious as well).

We served our steak over a copious bed of Roasted Garlic Mashed Potatoes alongside some Sautéed Green Beans.

Time: 70 Minutes


  • NY Strip Steak
  • Black Pepper
  • Salt


  • Fill a pot with water, and place your Sous Vide into it. Set the temperature to 130 degrees F, and let it start to come to temperature. (Use a higher temperature if you prefer your meat to be less pink).
  • Pat your steak dry. Then sprinkle on some salt, and apply freshly cracked black pepper to the top and bottom.
  • Place your steak in a zip top bag or a vacuum sealed bag. Then, place it into your water bath. If using a zip top bag, remove all the air via displacement, and then seal to try to get as vacuumy a seal as possible.
  • Let sit in your sous vide water at temperature for an hour. Then, remove your steak from the water bath, and free it from its plastic bag. Pat it dry.
  • Heat some butter in a pan (we prefer Cast Iron), and when it’s nice and hot, add your steak in to sear for 60-90 seconds per side.
  • Remove from the pan, and let sit. Then, slice!
  • Plate, devour, and enjoy!

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