What do yall think. Is it worth it to 137 these or just grill? I know high quality cuts don’t always need the extra time but I think the marbling would be worth it.
by EdgarInAnEdgarSuit
16 Comments
AnonUserAccount
Those are NY strip steaks, not ribeyes. And yes, 137° for 3 hours is perfect.
Welfare_Burrito
Where da ribeye
clush005
Those are New Yorks first of all. And it’s mainly about the thickness with steaks….the prime NYs I got last week from Costco were at least 2″ thick. Anything that thick (1.5″ and thicker) is going to benefit from SV or reverse sear in the oven. Anything thinner than 1.5″ goes right in the cast iron.
JesusWasALibertarian
They don’t need sous vide but they’re definitely strip steaks. You CAN sous vide them but you can also just grill them. Sometimes less is more.
MSPCSchertzer
Great marbeling for NY strip.
__Beef__Supreme__
I’d probably 137 those strips with all that marbling but those look like they’ll be good no matter what. I’d definitely still sv personally
Itchy-Mechanic-1479
Did those last weekend. Sear it first, then in the water at 137. da Bomb!
jsmiles2433
Don’t go crazy on time. An hour on those is fine. Sear in a cast iron and you’re eating like a king.
timeonmyhandz
Hmm.. maybe look for another package.. those look a little old and brown.. the dark spots aren’t pleasing to me..
itsgeorge
I just do the Americas test kitchen cold pan method on steaks like that. Works well, no bath needed
FauxReal
I would grill those strips. In my experience sous vide works best with lean cuts like a sirloin. But the more fatty cuts are much better grilled.
Informal_Drawing
The USA has more cows than people and that’s the price? Good lord, isn’t that really expensive, and then tax is added on top as well?
Kesshh
Personally, no. Prime unaged is a waste. With SV, you don’t need prime cut to get good eats.
shocky32
100% you can SV these strips, I do it all the time the time and they come out great! Alternatively reverse sear.
PsychAce
Nice NY strip that I would put on the grill or cook in a cast iron pan before I would sous vide. Marbling too nice to sous vide. This is great grilling weather
the-awesomer
These are my favorite Costco cuts and I like them more at 132 than at 137. They have always come out great. Tho best one ever was straight sear on cast iron I can’t reproduce it perfectly enough and sv is better than a slight miss
16 Comments
Those are NY strip steaks, not ribeyes. And yes, 137° for 3 hours is perfect.
Where da ribeye
Those are New Yorks first of all. And it’s mainly about the thickness with steaks….the prime NYs I got last week from Costco were at least 2″ thick. Anything that thick (1.5″ and thicker) is going to benefit from SV or reverse sear in the oven. Anything thinner than 1.5″ goes right in the cast iron.
They don’t need sous vide but they’re definitely strip steaks. You CAN sous vide them but you can also just grill them. Sometimes less is more.
Great marbeling for NY strip.
I’d probably 137 those strips with all that marbling but those look like they’ll be good no matter what. I’d definitely still sv personally
Did those last weekend. Sear it first, then in the water at 137. da Bomb!
Don’t go crazy on time. An hour on those is fine. Sear in a cast iron and you’re eating like a king.
Hmm.. maybe look for another package.. those look a little old and brown.. the dark spots aren’t pleasing to me..
I just do the Americas test kitchen cold pan method on steaks like that. Works well, no bath needed
I would grill those strips. In my experience sous vide works best with lean cuts like a sirloin. But the more fatty cuts are much better grilled.
The USA has more cows than people and that’s the price? Good lord, isn’t that really expensive, and then tax is added on top as well?
Personally, no. Prime unaged is a waste. With SV, you don’t need prime cut to get good eats.
100% you can SV these strips, I do it all the time the time and they come out great! Alternatively reverse sear.
Nice NY strip that I would put on the grill or cook in a cast iron pan before I would sous vide. Marbling too nice to sous vide.
This is great grilling weather
These are my favorite Costco cuts and I like them more at 132 than at 137. They have always come out great. Tho best one ever was straight sear on cast iron I can’t reproduce it perfectly enough and sv is better than a slight miss