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Sous Vide New York Strip Steaks with Herb Butter

Sous Vide New York Strip Steaks with Herb Butter

​Serves 4

There is nothing better than a nice thick, juicy, perfectly cooked steak.  The precise temperature control offered by using the Kuraidori Precision Cooker allows for perfection when cooking your steak.  This recipe can be used with different cuts of steak and your temperature can be varied depending on how you prefer it cooked.  We believe that medium rare provides the best flavor.  A simple herb butter compound provides even more flavor.


For the New York Strip Steak
2 (1lb) New York Strip Steaks, 1 ½” thick, trimmed
Salt and pepper
2 tbsp bacon fat or vegetable oil
3 garlic gloves
4 sprigs of thyme
For the Herb Butter
4 tbsp unsalted butter, softened
2 tbsp shallots, minced
1 tbsp fresh parsley, minced
1 tbsp fresh chives, minced
1 garlic glove, minced

For the Herb Butter

  1. Combine the butter, shallots, parsley, chives and garlic together in a bowl.
  2. Whip the butter and herbs together and set aside.

For the New York Strip Steak

  1. Preheat the water bath to your desired doneness as shown in the temperature chart in the manual.  We suggest 128°F for a medium rare finish. The temperature can be set higher or lower depending on your preferred doneness.
  2. Place the strip steaks along with the garlic and thyme in a bag, vacuum seal or use the water displacement method.
  3. Insert the bags into the water bath and cook for 1 to 2 hours.
  4. Take the bag out of the water bath.  Remove the strip steaks from the bag and pat dry with a paper towel.   Season with salt and pepper on both sides liberally.
  5. In a large cast iron frypan on high heat add the bacon fat or oil.  When it shimmers, add the strip steaks to the pan and brown each side, approximately 1 to 2 minutes per side.
  6. Remove from the heat and place on a cutting board.
  7. Place 2 tbsp of herb butter on each steak and let it melt over it.
  8. Slice the strip steaks into ½” strips and serve.

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