NY Strip, 129 for 3 hours; seared using my stainless steel pan with avocado oil. Sous vide may become my go to. Not thrilled with the small bit of cartilage in the steak but no complaints otherwise.
by Claeys19
4 Comments
Genuine-Risk
Sous vide is like a cheat code
swanspank
Looks like a win to me. Nice sear by the way.
Kesshh
Nice sear!I can almost taste it.
Individual_Sundae664
There is like a 1/3 chance when you get a strip it will have that cartilage running through it.
Nice stear, but i feel like you may have over oiled /buttered when searing. You can add the herbs and garlic in the bag to avoid basting which is its own technique.
Most people rest their steak a few minutes while they heat their pan and pat it dryz but i like to give it a decent rest so i can sear it harder without oil/butter. I prefer a broil if you can do it so you get less residual oil/butter from basting.
4 Comments
Sous vide is like a cheat code
Looks like a win to me. Nice sear by the way.
Nice sear!I can almost taste it.
There is like a 1/3 chance when you get a strip it will have that cartilage running through it.
Nice stear, but i feel like you may have over oiled /buttered when searing. You can add the herbs and garlic in the bag to avoid basting which is its own technique.
Most people rest their steak a few minutes while they heat their pan and pat it dryz but i like to give it a decent rest so i can sear it harder without oil/butter. I prefer a broil if you can do it so you get less residual oil/butter from basting.