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If you follow my Instagram you know I’m the kind of guy that likes a good sous vide steak. How to cook your New York strip steak, you ask? Getting that edge-to-edge even doneness isn’t difficult to achieve if you follow my simple steps.
We’ve blogged about the reverse sear method, which is preferred by many and will prevent an overcooked outside. In fact, we’ve shown you how to use that method effectively with a gas grill, and even an oven and cast iron pan, if weather or some other reason has prevented you from using the grill.
Today we’re going to talk about another method of achieving that perfect edge-to-edge doneness on a thick cut steak. I’ll be using Omaha Steaks’ special 36-ounce king cut NY strip steak. If you don’t know why you should be ordering your premium meats from them, read my Omaha Steaks review. Sadly, not everyone can do the New York strip steak grill method. I prefer to use the previously discussed reverse sear method on this steak, but I’ve developed a mighty tasty New York strip steak recipe using a sous vide cooking and cast iron pan.
Why use the sous vide cooking technique?
Sous vide recipes allow you some freedom that other options don’t. Sous vide cooking lets you to take care of other things while your food is heating unattended. When your food is “ready” after the water bath, simply sear it in a cast iron pan for a total of about three minutes and you’re ready to eat.
Not to mention, the sous vide cooking keeps your food in a packet with the seasonings and butter we’re going to add, making an easy and effective New York strip steak marinade. Read on for the perfect and hassle free strip steak.
Sous Vide NY Strip Steak with Compound Herb Butter Recipe
Serves: 6 | Prep time: 15 mins. | Cook time: 3 1/2 hours
Step-by-Step Instructions for Sous Vide NY Strip Steak with Compound Herb Butter Recipe
Step 1: Following manufacturer’s instructions, prepare sous vide water bath for 125°F. This temp will produce a finished medium rare steak. If you like your steak more medium than medium rare, set your sous-vide cooker to 130°F.
Step 2: Season 36 oz Omaha Steaks King Cut Strip Steak liberally with salt.
For more information about this protein, click the picture.
Step 3: Place meat in sealable bag, putting 3 tablespoons of compound butter for steak on either side of the meat and seal bag.
Submerge sealed bag into the water bath and allow water temperature to return to the selected 125°F. It’s important to keep the bag submerged when sous vide cooking. You may need to clip the bag to your container in order to keep them fully submerged. I use these clips I found on Amazon, but if you have a sturdy paper clip those work well too.
Step 4: Allow steak to sit in water bath for 3 hours.
Step 5: Just before steak is done sous vide cooking, prepare your cast iron pan. Heat the skillet up to 450°F-500°F. I highly recommend checking your surface temperature with an infrared thermometer if you have one. If you don’t, let the pan sit over high heat for 5 minutes or so. This should achieve the temperature you’re looking for.
TIP: It’s extremely important that the cooking surface is already at temperature, not coming up to temperature when the steaks are placed on them.
Step 6: Remove steak from water bath, and pat dry with a paper towel. You’ll want the steak to sear in the cast iron pan. If the New York strip steak is wet, it will instead boil or steam when it hits the cooking surface. Slice a small piece of fat from the steak and put it on the hot cast iron pan surface. The fat will immediately render and create the perfect surface for cooking the steak.
Step 7: Place steak directly onto the rendered fat on the hot cast iron pan surface and sear for 90 seconds on all four sides.
Step 8: Remove steaks from cast iron pan and let rest for 5-10 minutes.
Step 9: Slice cross-ways and serve.
Make this Sous Vide NY Strip Steak with Compound Herb Butter Recipe:
- sous vide cooker
- vacuum sealer
- cast iron pan
- 36 oz Omaha Steaks King Cut Strip Steak
- kosher salt to taste
- 6 tbsp compound herb butter
- Prepare sous vide water bath for 125°F.
- Season steak liberally with salt.
- Place steak in sealable bag, putting 3 tablespoons of compound butter on either side of the steak. Seal bag.
- Submerge sealed bag into sous vide bath and allow water temperature to return to the selected 125°F. Make sure bags stay submerged.
- Allow steak to sit in water bath for 3 hours.
- Just before steak is done in the sous vide, prepare your cast iron skillet and heat it up to 450°F-500°F.
- Remove steak from water bath and pat dry with a paper towel. Slice a small piece of fat from the steak and put it on the hot cast iron surface, allowing it to render.
- Place steak directly onto the rendered fat in the hot cast iron surface and sear for 90 seconds, on all four sides.
- Remove steak from pan, let rest for 5-10 minutes.
- Slice cross-ways and serve.