New York Strip Steak Sous Vide

Print Friendly, PDF & Email

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher

Makes 1 serving, but make as many pouches as you like!


  • 3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks
  • Salt and pepper to taste
  • Chilli salt


  1. Fill and preheat SousVide Supreme to 130F/54.5C.
  2. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 8 hours.
  4. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

Suggested serving sides: buttered noodles and rapini

SousVide Supreme Meats Bill the Butcher – New York Strip Steak from SousVide Supreme on Vimeo.

Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest