Strip steak is the general name for a whole slew of similar cuts such as top loin strip, New York strip, Kansas City strip, top sirloin, top loin, and shell steak. Strip steaks are a tender cut that have nice marbling but are still more lean than a ribeye or chuck steak.
For the temperature, you can pick the doneness that you prefer, my starting recommendations are usually 125°F (51.6°C) for rare, 131°F (55.0°C) for medium rare and or 141°F (60.5°C) for medium. For more on determining sous vide temperatures.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!
Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat the water bath to your desired temperature.
Salt and pepper the meat and add any seasoning rub you prefer, then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water bath and remove the meat from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat and place onto a plate with any salads or sides.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!