New York strip, Strip Loin Steak and sirloin steak are basically the same cut, generally cut from the uppermost section of the loin, where the meat is most tender. It is easily the simple and fast cut to cook in sous vide and for me it beats the tenderloin and ribeye cuts when it comes to sous vide. The biggest advantage of sous vide cooking is that no matter how thick the cut is, you'll still get a perfectly cooked edge to edge steak. The formula is very easy - 1 inch (2.5cm