Sous Vide New York Strip with Peppercorn Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender New York strip steak cooked sous vide to perfection and served with a creamy green peppercorn sauce. This french-inspired father’s day ready in about 145 minutes blends steaks New York strip steaks, kosher salt, freshly ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 130 min Serves 2 French cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 New York strip steaks evenly with 2 tsp kosher salt and 1 1/2 tsp freshly ground black pepper. Place each steak in a vacuum-seal bag with 1 tbsp olive oil and seal tightly.
  2. Step 2: Preheat sous vide water bath to 130°F for medium rare. Submerge sealed steaks and cook for 2 hours.
  3. Step 3: Remove steaks from bags, pat dry with paper towels. Heat a skillet over high heat and sear steaks for 1 minute per side until a golden crust forms. Remove and tent with foil to rest.
  4. Step 4: In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter and 1 finely chopped small shallot. Sauté shallot for 2 minutes until translucent.
  5. Step 5: Add 2 tbsp crushed green peppercorns and 1/3 cup dry white wine, simmering until reduced by half, about 3-4 minutes.
  6. Step 6: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves, simmer gently until sauce thickens to coat the back of a spoon, about 5 minutes.
  7. Step 7: Serve the steaks drizzled with the warm peppercorn sauce.

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Frequently asked questions

How long does Sous Vide New York Strip with Peppercorn Sauce take to make?

Total time is about 145 minutes (15 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sous Vide New York Strip with Peppercorn Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sous Vide New York Strip with Peppercorn Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sous Vide New York Strip with Peppercorn Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sous Vide New York Strip with Peppercorn Sauce?

French father’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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