Sous Vide New York Strip with Blue Cheese Butter

Ingredients

• 2 steaks, at least 2.5–3.8 cm thick (1–1½ inches; thicker is better)New York strip steaks
• 1–2 teaspoonssalt
• ½ teaspoonblack pepper
• 15 ml (1 tablespoon)avocado oil, or another high-smoke-point oil
• 113 g (1 stick), softened to room temperatureunsalted butter
• 113 g (4 ounces)blue cheese
• ⅛–¼ teaspoon, adjusted to tastesalt
• ⅛ teaspoonblack pepper
• ½ teaspoonfresh thyme

Instructions

1. 1

   Heat the water

   Heat the sous vide water bath to 53.3°C (128°F).

2. 2

   Season the steaks

   Season the steaks with salt and black pepper, then seal them in a vacuum-seal bag.

3. 3

   Cook sous vide

   Cook the steaks in the water bath for 2–2½ hours.

4. 4

   Dry the steaks

   Remove the steaks from the bag and pat them completely dry.

5. 5

   Heat the pan

   Heat a skillet over high heat and add the avocado oil. Alternatively, sear the steaks on a grill over high heat.

6. 6

   Sear the steaks

   Add the dried steaks and sear for 30–60 seconds per side, adjusting the time according to their thickness.

7. 7

   Serve with butter

   Remove the steaks from the heat and serve with blue cheese butter on top.

8. 8

   Mix the butter

   In a bowl, combine the softened butter, blue cheese, salt, black pepper and fresh thyme. Mix until fully combined.

9. 9

   Shape the butter

   Spoon the mixture onto plastic wrap and shape it into a cylinder 2.5–3.8 cm (1–1½ inches) thick.

10. 10

    Chill the butter

    Wrap the cylinder tightly in plastic wrap to help it keep its shape, then refrigerate until ready to use. Any leftover butter can be stored in the freezer.

What is New York strip with blue cheese butter?

A New York strip is a tender, flavourful beef steak, often served simply with a browned exterior. This American-style version uses sous vide cooking before searing, then adds a rich, tangy butter flavoured with blue cheese and thyme.

The water bath cooks the steak evenly, while the brief sear provides contrast. The butter can be made ahead and chilled, so it is ready to slice over the hot steaks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 38g protein, 1g carbs, 37g fat.

Most of the protein comes from the steaks, while the butter and blue cheese provide most of the fat. The small amount of carbohydrate comes mainly from the cheese and seasonings. Pair a steak portion with vegetables or salad for a more balanced plate.

Choosing the steak and seasoning

Steak thickness: Choose steaks at least 2.5 cm thick; thicker steaks are easier to sear without overcooking the centre. The recipe uses two steaks for three servings.

Salt and pepper: Season the steaks before sealing them in the bag. The butter is seasoned separately, so taste it before chilling and adjust its salt to suit the blue cheese.

Getting a good sear

Dry surface: Pat the steaks thoroughly dry after sous vide cooking. Surface moisture slows browning, so take care to dry all sides.

Hot pan: Heat the skillet over high heat before adding the oil and steak. Keep the sear brief—30–60 seconds per side—so the crust forms without lingering in the pan.

Making the blue cheese butter

Softened butter: Let the butter reach room temperature so it mixes smoothly with the cheese and seasonings. Combine everything until evenly blended.

Shaping: Roll the mixture into a 2.5–3.8 cm cylinder in plastic wrap and wrap it tightly. Chilling firms it up, making it easier to portion onto the steaks.

Timing and doneness

Water bath: Set the bath to 53.3°C (128°F) and cook the steaks for 2–2½ hours. Allow for the full cooking time before planning the final sear.

Searing: The recipe gives a 30–60-second range per side, depending on thickness. Keep the steaks moving through this finishing stage promptly and serve them with the butter.

What to serve alongside

Fresh sides: A crisp green salad or simply dressed vegetables can balance the richness of the steak and butter.

Heartier sides: Roasted potatoes or mashed potatoes make a substantial plate. Serve the steak soon after searing so the outside stays warm and browned.

Recipe notes & tips

• Use steaks at least 2.5 cm thick for a more forgiving sear.
• Pat every side of the steaks dry before putting them in the hot pan.
• Preheat the skillet thoroughly before adding the oil.
• Shape the butter while it is soft, then chill it until firm.
• Taste the butter mixture before wrapping it and adjust its salt if needed.

Variations

• Change the herbs: Swap the thyme for another fresh herb that pairs well with steak.
• Adjust the cheese: Use more or less blue cheese to make the butter milder or tangier.
• Grill the steaks: Use a grill over high heat for the final sear instead of a skillet.
• Add garlic: Mix a little finely chopped garlic into the softened butter.
• Make extra butter: Prepare an additional batch to keep in the freezer for another meal.

Common mistakes to avoid

• Damp steaks: Moisture can hinder browning; pat the steaks completely dry before searing.
• Cool skillet: A pan that is not hot enough may not brown the steak quickly; preheat it over high heat.
• Long sear: Searing beyond the stated 30–60 seconds per side can change the steak's doneness; keep the finish brief.
• Hard butter: Cold butter is difficult to combine; soften it to room temperature first.
• Loose wrapping: A loosely wrapped butter cylinder may lose its shape; wrap it tightly before chilling.

How to store

Refrigerate leftover cooked steak in a sealed container and use within 3–4 days; reheat gently or slice it cold. Keep the wrapped butter refrigerated until ready to use, or freeze leftovers for longer storage.

Frequently asked questions