Sous Vide NY Strip Steak - Photos and recipe: Dave Sands Firecracker Farm Recipe Image

Photos and recipe: Dave Sands

This method ensures even cooking throughout, with a beautiful sear at the end to lock in that savory crust.

Ingredients:

  • 1-2 NY Strip Steaks (1 to 1.5 inches thick)
  • Firecracker Farm Three Kings Sea Salt (I used Snake Eater Buddy Batch as a finishing salt after slicing)
  • Freshly ground black pepper
  • 1-2 cloves garlic, smashed (or granulated garlic) (optional)
  • Fresh thyme or rosemary sprigs (optional)
  • Extra Virgin Olive Oil, Tallow, or Butter/Ghee (for searing)

Equipment

  • Sous vide precision cooker (Here’s what I use)
  • Large pot or container for the water bath
  • Vacuum-seal bag or ziplock bag (for the water displacement method)
  • Cast iron skillet (or another heavy skillet) for searing
  • Tongs (for handling the steak)
Firecracker Farm Sous Vide NY Strip Steak

Instructions

  1. Set Up the Sous Vide Bath
    Preheat your water bath to 129°F (54°C) for medium-rare.
    For other doneness levels:
    Medium: 135°F (57°C) Medium-Well: 145°F (63°C)

(If you don’t have a sous vide container, a large pot works just fine.)

  1. Season the Steak
    Generously season both sides of the steak with Firecracker Farm Three Kings Sea Salt and freshly ground black pepper.
    Optionally, add smashed garlic or granulated garlic, along with thyme or rosemary, for extra depth of flavor.

  2. Vacuum Seal the Steak
    Place the steak in a vacuum-seal bag or use a ziplock bag with the water displacement method:
    Seal the bag almost completely, then lower it slowly into the water bath, allowing the water to push the air out before sealing it fully.

  3. Cook Sous Vide
    Submerge the sealed bag in the preheated water bath.
    Cook for 60 minutes (but up to 90 minutes is fine without overcooking).

  4. Sear the Steak (Once Sous Vide Cooking is Complete)
    Carefully remove the steak from the bag, being mindful of the hot juices.
    Pat the steak completely dry with paper towels—this is key to achieving a perfect sear.
    Heat a cast iron skillet over high heat until smoking hot.
    Add 1 tbsp of oil/butter/ghee and wait until it shimmers.
    Place the steak in the skillet and sear for 30-45 seconds per side.
    For an extra layer of richness, add 1 tbsp of butter, smashed garlic, and fresh herbs to the pan and baste the steak while searing.

  5. Rest and Serve
    Remove the steak from the skillet and let it rest for 2-3 minutes to allow juices to redistribute.
    Slice against the grain and serve.
    Finish with another sprinkle of Firecracker Farm Salt to enhance the final flavor.

Optional Additions

While the steak rests, make a quick pan sauce—such as a garlic butter drizzle or a pan-seared mushroom sauce—to elevate the dish.

🔥 Enjoy your perfectly cooked, restaurant-quality sous vide NY strip steak! 🔥

About the Author Dave Sands

Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

View All Posts by Dave Sands
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