VacMaster Recipe - New York Strip with wild mushroom salt



Whether you call it a Kansas City Steak, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, New York Steak, or the quite unappetizing, Veiny Steak this specific cut in known best as the New York strip. Hailing from the cow's short loin, which is located on the upper back of the animal. The muscles here do little work and thus yield a tender cut of meat. 

With that bit of culinary sleuthing aside regarding the cut what about the flavour? Well, depending on the diet of the cow involved, the flavour and texture of a New York strip steak can vary. Grass fed beef has a much richer, more distinctive flavour, with less fatty marbling, and it requires careful cooking. Some people prefer the flavour of grass fed beef, because they feel it is more natural and complex. Others prefer grain-fed beef, which tends to be richly marbled. However, a grain-based diet can be unhealthy for cows, so meat producers typically try to strike a happy medium, selecting cattle breeds with a tendency towards marbling and finishing them with grain before sending them to market to create the desired look. 

So now we know what type of cut it is and how to discern the best flavour based on diet how do we cook the thing? In my estimation there is no better way to cook a steak perfectly every time than Sous Vide. By cooking the steak to the precise temperature you want then seasoning and quickly searing right before serving you have the perfect steak. 


- 1 2 inch thick New York Strip Steak

- 2 tablespoons canola oil

- Wild mushroom salt, or your favourite steak rub


Preheat the SV1EU to desired temperature for your finished steak. For Rare 125°F/50°C for up to 2 hours, Medium-Rare 130°F/55°C for up to 4 hours, Medium 140°F/60°C for up to 4 hours. 

Place the steak into an appropriate sized Freshield vacuum bags/rolls or VacMaster vacuum pouchs and vacuum seal in a Freshield suction machine or VacMAster chamber machine and cook in the SV1EU for the appropriate time for your desired temperature. 


Remove steak from water bath and bag and carefully pat dry with paper towels. Season liberally both sides with the wild mushroom salt (or favourite steak rub) and finally coat both sides with the canola oil. 

Preheat a heavy well-seasoned cast iron skillet or high heat until it starts to smoke. Carefully lay the steak into the hot skillet using your fingers or a set of tongs. 

After 30-45 seconds or so, flip the steak so that the second side comes into contact with the pan. Let the steak sear until it has developed a nice brown crust about a minute and a half total for both sides. 

Remove the steak from the pan and serve immediately.