We cooked five 1-1/2” NY Strips tonight and everyone was very pleased. Creeped on this sub for a couple of days to decide the cook time and temp. Really happy with the results!
131.5F for 2hr 45min followed by a 10 min ice bath and super hot sear in cast iron + avocado oil. The sear looks a tad dark in the photo, but it was not bitter or burnt at all from a flavor perspective.
Carrots are were also sous vide using Kenji’s Serious Eats recipe.
Potato is twice baked and includes green onion, bacon, sour cream, heavy cream and a few other dry seasonings. Broiled with mild cheddar cheese on top.
Cheers everyone! 🍻
by TheBeerEngineer
1 Comment
That looks absolutely perfect. The ice bath method truly
Is the way. Thank you for sharing. I’m now craving some steaks