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Sous Vide New York Strip

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There’s a new trend coming to kitchens called Sous Vide.

It isn’t exactly new. Sir Benjamin Thompson first described it back in 1799 and then it was rediscovered sometime in the 1960s by American and French engineers.

I’ve been reading about Sous Vide, a cooking method where food is placed and vacuum-sealed in a bag (think Ziploc) and cooked in a temperature-controlled environment for longer than usual times at a regulated temperature.

Sous Vide’s purpose is to cook the food evenly, without overcooking the outside and retaining moisture and flavor.

This weekend, I tried Sous Vide cooking for the first time.

The result was delicious.

Even my kiddos kept raving about the Sous Vide New York Strip steak I cooked.

The sous vide new york sirloin is the best steak you'll ever have

I love that it is easy and doesn’t require me to babysit the cooking.

It allowed me to get some work done, while still knowing dinner would be ready and our designated time.

I used the Sous Vide by Instant Pot, which was sent to me in exchange for this post.

The Instant Pot SousVide is easy-to-use, allowing home-gourmets to prepare the perfect meal for family and friends.

sous vide instant pot up close

The first part of sous vide cooking is to bring your water to the temperature for the food you are cooking.

We like our steaks medium-rare, so our ideal temperature is 129-degrees.

Sous Vide New York Strip heating water

While the water was heating to the ideal temperature, I prepared the meat.

Sous Vide New York Strip choice ny strip

I used four-choice New York Strip steaks, about half an inch in thickness.

Each steak needs to be cooked by itself, allowing the heated water to circulate around the bag.

I prepared one Ziploc bag for each steak.

sous vide new york sirloins ready to cook

Sous Vide New York Strip Seasoning:

1 Tablespoons Butter, melted

1 Tablespoon Red Wine

1 Tsp. Steak Seasoning (I used McCormick Brazilian Steak Seasoning)

Add all ingredients to bag and squish bag until all are well blended.

Add the steak to the bag and vacuum seal.

Once your water is heated to the desired temperature, drop your vacuum-sealed meat into the pot.

Sous Vide New York Strip set the timer

Set the timer. In this case one hour.

That’s it.

I walked away.

I returned after one hour, with my husband supervising, he opted to cook them a little longer. (This is why two people should not cook together).

We removed the steak from the bags and placed it into a hot pan to sear the steaks.

It took like two minutes to sear all four.

We sat down to eat and when we sliced it open, the color was stunning.

That first bite was heavenly.

It melted in the mouth. It was filled with flavor. It was maybe the best steak I’ve ever eaten.

We can’t wait to try Sous Vide cooking with other meats and other seasonings!

Mommy's Memorandum
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