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Sous vide strip steak is one of my favorite steaks to cook. Strip steak is less expensive than ribeye or filet because it can be a little tough, but with sous vide it can be cooked long enough to tenderize it. It only needs to be heated through, usually 2 to 4 hours, but I'll often let it go an extra few hours to soften it up some.
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 decent marbling but are still leaner than a ribeye. It is a good middle of the road steak, in terms of marbling, texture, and even price. It has a denser texture than many of the other cuts and there are also no large pockets of fat in a strip steak.
Strip steaks come from the short loin, located on the top of the cow about halfway back, which is where T-bones and porterhouses also come from. The tenderloin is also located in that region.
Strip steak is tender, so it only needs to be heated through, usually 2 to 4 hours for an average strip steak. However, strip steaks do sometimes have a bite to them, and I will often cook them for several hours longer to further tenderize them, especially when I am using a lower-quality steak.
I like to serve strip steaks with a flavorful, fat-based sauce to add some more richness to them.
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