Sous Vide Steak is an easy way to cook tender, juicy New York strip steaks with edge-to-edge doneness. After cooking in a temperature-controlled water bath, the steaks get a quick sear in a hot cast iron skillet with butter and garlic for a flavorful crust.
Sous vide has become one of my favorite ways to make steak at home because I can choose exactly how I want it cooked. That final buttery sear gives it the steakhouse finish.
Why I Love This Recipe
About the Ingredients ⭐
- New York Strip Steaks: Choose steaks of similar thickness so they cook evenly.
- Coarse Salt: Seasons the steaks before cooking.
- Coarse Black Pepper: Adds bold flavor to the outside of the steaks.
- Butter: Adds richness during the final sear.
- Olive Oil: Helps create a golden crust in the hot skillet.
- Garlic: Fresh cloves add flavor to the butter while searing.
Be sure to check out the full recipe and ingredient list below
How to Make Sous Vide Steak
Season the Steaks: Season both sides of the New York strip steaks with coarse salt and black pepper. Place them in a vacuum-sealed bag or a zip-top freezer bag suitable for sous vide cooking.
Prepare the Water Bath: Preheat your sous vide water bath to your preferred temperature.
Cook the Steaks: Submerge the sealed bag in the water bath and cook for 1–2 hours, depending on the thickness of the steaks.
Dry the Steaks: Remove the steaks from the bag and pat them thoroughly dry with paper towels.
Sear the Steaks: Heat a cast iron or stainless steel skillet until very hot. Add the olive oil and sear the steaks for about 2 minutes per side until a golden crust forms.
Add Butter and Garlic: Add the butter and garlic to the skillet near the end of searing. Spoon the melted garlic butter over the steaks, then remove and serve.
Sous Vide Steak Temperature Guide
| Doneness | Temperature |
|---|---|
| Rare | 129°F |
| Medium | 135°F |
| Well Done | 154°F |
Tips I Found Helpful 💙
- Choose Thick Steaks: New York strip steaks about 1–1½ inches thick work well for sous vide cooking.
- Seal the Bag Well: Make sure the steak stays completely submerged during cooking.
- Pat the Steaks Dry: Remove excess moisture before searing to get a beautiful crust.
- Use a Hot Skillet: A very hot cast iron skillet creates that steakhouse-style sear.
- Add Butter Last: Add the butter and garlic near the end of searing so they don’t burn.
How to Store Sous Vide Steak
Store leftover steak in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat to keep the steak tender and juicy.
More Recipes I Love
The Ultimate Steak House Steaks Sous Vide
Sous Vide Steak is tender, juicy New York strip steak cooked to your preferred doneness, then finished in a hot skillet with garlic butter.
Ingredients
- 3 New York strip steaks
- Coarse salt, to taste
- Coarse black pepper, to taste
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic
Instructions
- Season both sides of the steaks with coarse salt and black pepper.
- Place the steaks in a vacuum-sealed bag or a zip-top freezer bag suitable for sous vide cooking.
- Preheat the sous vide water bath to your desired temperature using the temperature guide below.
- Submerge the sealed bag and cook according to the recommended time for your steak's thickness and chosen temperature.
- Remove the steaks from the bag and pat thoroughly dry with paper towels.
- Heat a cast iron or stainless steel skillet until very hot.
- Add the olive oil and sear the steaks for about 2 minutes per side, until a golden crust forms.
- Add the butter and garlic near the end of searing. Spoon the melted garlic butter over the steaks.
- Remove from the skillet and serve.
Notes
Pat the steaks completely dry before searing to help create a golden crust. Add the butter and garlic near the end so they don't burn.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 447Total Fat: 39gSaturated Fat: 16gUnsaturated Fat: 23gCholesterol: 97mgSodium: 145mgCarbohydrates: 0gFiber: 0gProtein: 22g
Sous vide is the best way to get that perfect steakhouse-quality texture! Love how this recipe keeps it simple but still packed with flavor. Can’t wait to try it!