Sous Vide New York Strip Temperature Guide
New York strip is the balance pick: more flavor than filet, less fat than ribeye, with a firm bite that holds up to higher doneness. A 1-inch fat cap runs along the side — it needs attention at the sear stage or you get a chewy white strip on an otherwise great steak.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 129°F for rare, 132-135°F for medium-rare, up to 145°F if you genuinely want medium-well. Times: 1-1.5 hours for 1 inch, 2-2.5 hours for 1.5-2 inches. After sous vide, sear the two flat sides first, then hold the fat cap against the pan for 30-45 seconds to render it golden. Let it rest 5 minutes before slicing against the grain.
FAQ
What temperature is best for NY strip?
132-135°F for medium-rare. The strip is denser than filet and takes slightly more heat to feel tender.
How do I handle the fat cap?
After searing the flat sides, press the fat cap into the hot pan for 30-45 seconds until it turns golden and renders.
Can I cook it well done sous vide?
You can, up to 145°F, but the strip loses its advantage — go ribeye or sirloin if you prefer well-done.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.