Sous Vide New York Steak with Homemade Chimichurri
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.
Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
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.
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!