abepaniagua
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NY Strip given by a friend to me. Put it on 115F for an hour or so.
Seared on a SS skillet.
Seared on a SS skillet.
Looks about right to me. Im going camping this weekend with 12lbs of prime N.Y. strip. I'm going to rig up a sous vide to a generator for dinner. I'll try to take some pics.
Looks about right to me. Im going camping this weekend with 12lbs of prime N.Y. strip. I'm going to rig up a sous vide to a generator for dinner. I'll try to take some pics.
1.5 inches is my go to.
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[emoji12]🤣🤣🤣
Damn, I'm going to have to try this.
I have a problem with sous vide steak... I like it, but my wife is hard to convince. Her favorite cut is filet mignon (yeah, I know), and she's freaked out by the solid red color out to the edge with sous vide and then pan searing + blowtorch. It doesn't look like the gradient to a red center that she's used to, with normal pan searing or grilling. it tastes wonderful, but the look puts her off.
So maybe I can get away with it on NY strip, a "lesser" steak (in her eyes), when we're not going for the full expensive filet dinner. Thanks for the inspiration.
Looks about right to me. Im going camping this weekend with 12lbs of prime N.Y. strip. I'm going to rig up a sous vide to a generator for dinner. I'll try to take some pics.
Sounds like a ton of fun, enjoy!!Looks about right to me. Im going camping this weekend with 12lbs of prime N.Y. strip. I'm going to rig up a sous vide to a generator for dinner. I'll try to take some pics.
You can (and I would) SV the strips before leaving on trip. Do the bath, ice bath em, then take cold to campsite. Warm them w hot water then unbag and sear. Would beat having to fool with it at campsite and not sure how well circulator would like varying voltages from generator.
Im still learning.
Why the huge temp disparity between the OP and the 129deg mention in the following post? I tried 128 once and it was overdone. I did it for a couple of hours. I thought the steak would just hover there at rare. I was wrong.
115F for an hour is fine. After 2 hours it isn't safe. I like 115F because I like the meat medium rare. Temperature varies depending on the cut...i would do 125F for a ribeye or ribeye cap, and a bit higher if it is a bigger chunk of meat.
I always sear after sous vide since searing before makes the meat lose more juices (in my experiments, and confirmed by others' experiments).
Im still learning.
Why the huge temp disparity between the OP and the 129deg mention in the following post? I tried 128 once and it was overdone. I did it for a couple of hours. I thought the steak would just hover there at rare. I was wrong.
A lot of this is problematic information.
First, medium rare is 130-135, not 115. Hell, RARE is 125 if we're going by accepted definitions. I mean, if you want to define things idiosyncratically, that's cool, but it means we're talking different things when we say 'rare', 'medium' and the like.
I did a 1.5" thick sirloin yesterday. 128F for 1.25 hrs. then a quick wipe and into a hot cast iron skillet. I was perfect with oven fries and a salad.
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