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.
Strip steak is tender so it only needs to be heated through; you can find the exact sous vide time for steak or use my sous vide timing ruler. For most strip steaks it'll take 2 to 4 hours.
For more details you can read my article on sous vide red meat or for other recipes my how to sous vide strip steak article.
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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.
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This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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