Cooking a New York strip steak using the sous vide method is a fantastic way to achieve perfectly tender and juicy meat with precise control over doneness. Here’s a simple recipe to guide you through the process:

Ingredients:

• 1 New York strip steak (1 to 1.5 inches thick)
• Salt (preferably kosher or sea salt)
• Freshly ground black pepper
• Optional aromatics (garlic cloves, fresh herbs like rosemary or thyme, butter)
• Vacuum sealer bags or heavy-duty resealable plastic bags

Equipment:

• Sous vide immersion circulator
• Large pot or container for water bath
• Cast iron skillet or grill for searing
• Tongs
• Instant-read thermometer (optional)

Instructions:

Step 1: Prepare the Sous Vide Bath

1. Set Up the Water Bath: Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature based on your desired doneness:
   • Rare: 120°F (49°C)
   • Medium Rare: 129°F (54°C)
   • Medium: 135°F (57°C)
   • Medium Well: 145°F (63°C)
   • Well Done: 156°F (69°C)
   Preheat the water to the desired temperature.

Step 2: Season the Steak

2. Season the Steak: Generously season both sides of the New York strip steak with salt and freshly ground black pepper. If you like, add crushed garlic and fresh herbs directly to the bag for extra flavor.

Step 3: Bag the Steak

3. Vacuum Seal or Bag the Steak: Place the seasoned steak in a vacuum seal bag, ensuring it's laid flat. If using a resealable bag, use the water displacement method to remove air:
   • Submerge the bag slowly in water, allowing the pressure of the water to push air out.
   • Seal the bag just above the waterline.

Step 4: Cook the Steak

4. Sous Vide Cooking: Place the bag in the preheated water bath, ensuring it is fully submerged. Cook for 1 to 3 hours. The steak can stay in the water bath for longer without overcooking, thanks to the sous vide method.

Step 5: Sear the Steak

5. Prepare to Sear: Once the cooking time is up, remove the steak from the bag and pat it dry with paper towels (this is crucial for achieving a good sear).

6. Heat the Skillet: Preheat a cast iron skillet or grill over high heat. Add a little oil with a high smoke point (like canola or vegetable oil).

7. Sear the Steak: Once the skillet is hot, add the steak. Sear for 1-2 minutes on each side until a nice brown crust forms. You can add butter and herbs during the last 30 seconds for added flavor.

Step 6: Rest and Serve

8. Rest the Steak: Let the steak rest for a few minutes after searing. This helps redistribute the juices.

9. Slice and Serve: Cut against the grain and serve immediately. Enjoy your perfectly cooked New York strip steak!

Tips:

• Flavor Variations: Experiment with different seasonings like smoked paprika, garlic powder, or even a marinade before sealing.
• Finishing Touches: For a gourmet touch, consider serving the steak with a sauce, compound butter, or a side of vegetables.
• Leftovers: Leftover steak can be stored in the refrigerator for up to 3 days. Reheat gently using sous vide or a skillet.

Enjoy your sous vide New York strip steak!