Sous Vide New York Steak with Homemade Chimichurri

sous vide new york steak with chimichurri

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.

Special Equipment

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.

sous vide new york steak with chimichurri
5 from 3 votes

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


  • 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

  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.


  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!

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  • Avatar
    October 2, 2018 at 8:56 am

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

  • Avatar
    Jill S
    December 9, 2018 at 8:11 pm

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

  • Avatar
    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!

    • Avatar
      Jason Veselak
      July 25, 2019 at 11:51 am

      Thank you so much, I really appreciate that!

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