• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sous Vide Ways logo

  • Home
  • Recipes
    • Beef
    • Eggs
    • Desserts
    • Poultry
    • Pork
    • Lamb
    • Fish & Seafood
  • Tips
  • Time & Temp Guide
  • Shop
  • About
    • About
    • Work With Me
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Time & Temp Guide
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Beef

    Sous Vide New York Steak with Homemade Chimichurri

    Mar 12, 2018 · 4 Comments

    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.

    sous vide new york strip steak with chimichurri

    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.

    Special Equipment

    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.

    sous vide new york strip steak with chimichurri
    5 from 3 votes
    Print

    NY Strip Steak Sous Vide with Homemade Chimichurri

    Course Main Course
    Cuisine Argentinian
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 1 hour
    Total Time 1 hour 10 minutes

    Ingredients

    • 1 New York Strip Steak
    • 1 bunch Italian parsley
    • 6 cloves roughly chopped garlic
    • ¾ cup extra virgin olive oil
    • ⅛ cup red wine vinegar
    • ¼ teaspoon red pepper flakes
    • Salt and pepper to taste

    Instructions

    Preparing the Chimichurri

    1. 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.

    2. Set aside 1 to 2 hours to emulsify flavors.

    Cooking the NY Strip Steak

    1. Set sous vide machine to 54C/129F.

    2. 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.

    Finishing

    1. 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

    2. Serve steak topped with chimichurri sauce and enjoy!

    « Shakshuka with Sous Vide Eggs Recipe
    Sous Vide Baby Back Pork Ribs »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Deanna says

      October 02, 2018 at 8:56 am

      This chimichurri recipe is incredible! Also the steak is perfectly cooked. Thanks a ton for this!

      Reply
    2. Jill S says

      December 09, 2018 at 8:11 pm

      I don't think I can make steak any other way now. This was amazing!

      Reply
    3. Furio says

      July 24, 2019 at 9:17 pm

      Absolutely delicious! The chimichurri turned out perfect and really brightened up the steaks.

      I really like your websites and recipes. Can't wait to try more!

      Reply
      • Jason Veselak says

        July 25, 2019 at 11:51 am

        Thank you so much, I really appreciate that!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New ECookbook!

    Next Level Sous Vide Sidebar asset

    Opt in below to receive our free Sous Vide 101 - A Beginner's Guide ebook!

    Crowd Favorites

    sous vide chicken piccata in a cast iron skillet

    Chicken Piccata Sous Vide Style

    The Perfect Homemade Sous Vide Egg Bite

    sous vide chicken with herbed butter sauce

    Sous Vide Chicken with Herbed Butter Sauce

    Sous vide chuck roast with aus jus and mushrooms

    Sous Vide Chuck Roast

    Sous Vide Salmon with Dill and Lemon

    Sous Vide Salmon with Lemon and Dill

    Sous Vide Char Siu Pork Tenderloin

    Sous Vide Char Siu Pork Tenderloin

    Avocado toast with bacon and sous vide egg

    Unreal Avocado Toast with Sous Vide Egg

    Sous Vide Tri Tip - Santa Maria Style

    Sous Vide Tri Tip - Santa Maria Style

    More Favorites

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2023 Sous Vide Ways | Privacy Policy