Sous Vide New York Strip

Prep 35 min


Cook 120 min


Ready in 155 min

The secret to restaurant-quality steaks is sous vide. You’ll get the doneness you want, inside and out, so no more overcooked outsides and undercooked centers.


  • 2   boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) black pepper
  • 1 tbsp (15 mL) canola oil
    Sun-Dried Tomato Butter
  • 3 tbsp (45 mL) butter. softened
  • 2   sun-dried tomatoes packed in oil, drained and minced (1 tbsp/15 mL)
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1 small garlic clove, pressed
    Garlic Lemon Basil Butter
  • 3 tbsp (45 mL) butter, softened
  • 1 tbsp (15 mL) finely chopped fresh basil
  • ½ tsp (2 mL) lemon zest
  • 1 small garlic clove, pressed
    Chive Blue Cheese Butter
  • 3 tbsp (45 mL) butter, softened
  • 1 tbsp (15 mL) crumbled blue cheese
  • 2 tsp (10 mL) finely chopped chives


  1. Fill the inner pot of the Deluxe Multi Cooker to the ½ fill line with water. Lock the lid and select SOUS VIDE. Set to 130°F (54°C) for medium-rare and the timer to 2 hours; press and hold START.

  2. Season the steaks with salt and pepper. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press START.

  3. Choose which compound butter you’d like. Combine all the ingredients in a small bowl. Place the butter mixture on a small piece of plastic wrap or parchment paper and wrap tightly into a small log. Refrigerate until ready to serve.

  4. When the timer is up, press CANCEL. Remove the bag from the water and the steaks from the bag. Remove the butter from refrigerator.
  5. Heat the oil in a cast iron or stainless steel skillet over high heat for 3–5 minutes. Pat the steaks with a paper towel to dry. Sear until well browned, about 1 minute per side.

  6. Transfer to a cutting board and top with slices of compound butter. Let stand at least 5 minutes. Cut each steak in half to serve.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving (steak only): Calories 280, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 90 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 23

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