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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