I usually dry brine for 24-48h then cook on a stainless steel pan, but figured I’d have a go at the sous vide as it’s been a while. Slightly more medium than I prefer, but very tender given the marbling on these choice (prime most places in my town) Costco NY strips. 130F for 3 hours from frozen, seasoned then seared on medium-high around 400F w/ avacado oil & ghee butter for 2 min each side. Also briefly seared the other sides of the steak; mostly the fat side. Might’ve gone higher temp is my apartment wouldn’t smoke out. It was more red in person, I wish there was slightly less grey banding, and I think I get a tiny bit better sear from dry brining, but it was still close to perfect.
by 1stCitizen