In this recipe, we take a timeless New York steak and elevate it by cooking sous vide. Then, we top it with incredibly delicious homemade chimichurri to really take it to the next level.
For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But if we want to take our New York steak straight to Flavortown, we like to use our favorite seasoning blend, Meat Church, to kick the flavor up a notch.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the steak at 129F for 1 hour is the perfect combo. Leaving the steak in for an hour breaks down the connective tissue (collagen), which results in a super tender steak. Also, cooking them at a temperature of 129F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the steak. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
NY Strip Steak Sous Vide with Homemade Chimichurri
- 1 New York Strip Steak
- 1 bunch Italian parsley
- 6 cloves roughly chopped garlic
- 3/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Preparing the Chimichurri
Pluck off parsley leaves from the stem. Add parsley, chopped garlic, olive oil, red wine vinegar and red pepper flakes in food processor or blender. Blend until the ingredients are finely chopped. Salt and pepper to taste.
Set aside 1 to 2 hours to emulsify flavors.
Cooking the NY Strip Steak
Set sous vide machine to 54C/129F.
Salt and pepper the steak. Put the steak in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Place steak in the bath. Cook for 1 -2 hours.
Remove steak from bath. Pat dry with paper towels. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan and let rest for 5 minutes
Serve steak topped with chimichurri sauce and enjoy!