24hr dry brine “Sous vide” in crock pot @ 130F for 2 hours Seared for maybe 45 seconds each side
by BigM333CH
5 Comments
Spirit117
Generally not the biggest fan of NY strip but if I found one that looks as good as this one (raw and uncooked) I’d probably change my mind.
CountingArfArfs
How’d you monitor the temp of the steak in the makeshift sous vide? Or did you math it out and hope?
Carnilinguist
That third pic had me worried you went for well done
Forward-Razzmatazz33
I’m always amazed at how different cuts look when sous vide is the cooking method. I did a ribeye yesterday that looked medium after 128 for 2 hours and about 2 minutes butter and herb sear in the pan. But it tasted every bit medium rare.
Your steak looks great. On open fire, I shoot for rare/sometimes blue, but sous vide medium rare/medium because steaks turn out way more juicy and delicious.
5 Comments
Generally not the biggest fan of NY strip but if I found one that looks as good as this one (raw and uncooked) I’d probably change my mind.
How’d you monitor the temp of the steak in the makeshift sous vide? Or did you math it out and hope?
That third pic had me worried you went for well done
I’m always amazed at how different cuts look when sous vide is the cooking method. I did a ribeye yesterday that looked medium after 128 for 2 hours and about 2 minutes butter and herb sear in the pan. But it tasted every bit medium rare.
Your steak looks great. On open fire, I shoot for rare/sometimes blue, but sous vide medium rare/medium because steaks turn out way more juicy and delicious.
Stop playing with your meat.