First time sous vide. 129F for 1 hour NY strip with garlic & sage, 1-2 min sear each side. I’m obsessed!
First time sous vide. 129F for 1 hour NY strip with garlic & sage, 1-2 min sear each side. I’m obsessed!
by meowermyao
4 Comments
Tonanelin
That is one of the best looking steaks I’ve seen on here in awhile! Killer crust
Valer_888
That’s fantastic! 🔥 I’m so glad you enjoyed it so much! Sous vide is truly a game-changer!
Could you describe the texture of the steak a bit more? I personally prefer at least 2 hours of cooking for NY strip, so I’m curious how it was with just one hour. And what did you use for the sear? What kind of pan and fat did you use?
meowermyao
Thank you so much! Texture was very tender, super juicy, steak was about 1.5 inches. I initially used a little bit of vegetable oil on the pan due to the high heat and then rendered the fat cap first. After the 1st side was seared, I added 1 tbsp of butter to start basting.
TemperatureLow226
How did you know how long to cook it? I got a sous vide for Christmas and want to try tonight with some bone in ribeyes I have. I understand the premise of controlling the water bath temperature, but how do you know when the steak has reached the water bath temperature? The only thing I can think of is to break the vacuum seal and check with a thermometer
4 Comments
That is one of the best looking steaks I’ve seen on here in awhile! Killer crust
That’s fantastic! 🔥 I’m so glad you enjoyed it so much! Sous vide is truly a game-changer!
Could you describe the texture of the steak a bit more? I personally prefer at least 2 hours of cooking for NY strip, so I’m curious how it was with just one hour. And what did you use for the sear? What kind of pan and fat did you use?
Thank you so much! Texture was very tender, super juicy, steak was about 1.5 inches. I initially used a little bit of vegetable oil on the pan due to the high heat and then rendered the fat cap first.
After the 1st side was seared, I added 1 tbsp of butter to start basting.
How did you know how long to cook it? I got a sous vide for Christmas and want to try tonight with some bone in ribeyes I have. I understand the premise of controlling the water bath temperature, but how do you know when the steak has reached the water bath temperature? The only thing I can think of is to break the vacuum seal and check with a thermometer