To sous or sear? That is the question, NY strip wagyu
To sous or sear? That is the question, NY strip wagyu
by free_only_one_dollar
19 Comments
NerdPunch
I’d bypass sous-vide, and just straight up sear this in a stainless steel pan personally.
Clemziii
137 F for 90 min, pat dry then hard sear did wonders for my wagyu rib last Sunday.
andersont1983
Sous and then sear? I thought that’s what everyone does
Phlegm_Chowder
Get another and do both
freetotalkabtyourmom
Derrière
CallMeParagon
132 for 90 minutes, pat dry, season with S&P, sear in cast iron or steel pan (preferably in a bit of butter) while flipping every 20-30 seconds until desired crust is achieved.
drunkenben
Need to ask Bryce James and Kevin Hart for recommendations.
m_adamec
Whichever you’re most comfortable with
FatFailBurger
My preferred method is to freeze it, cut it in thin slices, and serve it raw. Then heave guests sit around a grill and sear it to taste.
LackingTact19
This may be sacrilege but I’ve found that for New York strips that my air fryer is the quickest and easiest way. Not as good as a sous vide steak perhaps but takes four minutes instead of four hours. This looks like a nice cut so the four hour wait would be worth it.
radioactivecat
FFS. Just sear. Sous vide is not for everything.
IamNotYourPalBuddy
That’s wagyu?
Alex420000001
It looks like American Wagyu to me so I’d say sous vide and sear if it was Australian or Japanese I’d say just sear
L1mpD
Oven at 200 until 120 and then sear
Conscious-Title-226
IMO cooking a single steak sous vide is kind of a waste of time, especially one that size.
Personally I’d just sear it and cook it traditionally, I love sous vide but the main benefit to me is being able to cook multiple portions at once consistently
Lighting is terrible but here’s what I ended up doing: salt and let sit in fridge 1hr, 137 for 60 min, 15 min rest uncovered in fridge, pat dry, little bit more salt, pepper, garlic powder and sear 1 min each side in cast iron with unsalted butter. Turned out great! I’ve got some more in the freezer to experiment with.
nsfbr11
Well, more importantly, dry brine first. Then pick whatever you’re most comfortable with.
19 Comments
I’d bypass sous-vide, and just straight up sear this in a stainless steel pan personally.
137 F for 90 min, pat dry then hard sear did wonders for my wagyu rib last Sunday.
Sous and then sear? I thought that’s what everyone does
Get another and do both
Derrière
132 for 90 minutes, pat dry, season with S&P, sear in cast iron or steel pan (preferably in a bit of butter) while flipping every 20-30 seconds until desired crust is achieved.
Need to ask Bryce James and Kevin Hart for recommendations.
Whichever you’re most comfortable with
My preferred method is to freeze it, cut it in thin slices, and serve it raw. Then heave guests sit around a grill and sear it to taste.
This may be sacrilege but I’ve found that for New York strips that my air fryer is the quickest and easiest way. Not as good as a sous vide steak perhaps but takes four minutes instead of four hours. This looks like a nice cut so the four hour wait would be worth it.
FFS. Just sear. Sous vide is not for everything.
That’s wagyu?
It looks like American Wagyu to me so I’d say sous vide and sear if it was Australian or Japanese I’d say just sear
Oven at 200 until 120 and then sear
IMO cooking a single steak sous vide is kind of a waste of time, especially one that size.
Personally I’d just sear it and cook it traditionally, I love sous vide but the main benefit to me is being able to cook multiple portions at once consistently
https://preview.redd.it/zrnkd9vd446e1.jpeg?width=3024&format=pjpg&auto=webp&s=64f8d4458a61872589d5041ef242742075c1d133
Lighting is terrible but here’s what I ended up doing: salt and let sit in fridge 1hr, 137 for 60 min, 15 min rest uncovered in fridge, pat dry, little bit more salt, pepper, garlic powder and sear 1 min each side in cast iron with unsalted butter. Turned out great! I’ve got some more in the freezer to experiment with.
Well, more importantly, dry brine first. Then pick whatever you’re most comfortable with.
¿Porque no los dos?