Christmas Inkbird update! Omg why did I wait so long.
NY strips bone in.
133°f for 2 hours.
30 second sear on each side on the blackstone (outside so house doesn’t get Smoky)… also could use more crust.
Absolutely insane.
Thanks my secret Santa. My meat game has changed.
by Benchinapark
3 Comments
GatorReign
Looks great and I bet it tasted better.
If you want a better crust, throw the bags in a bowl of ice water as soon as you pull them out. Leave them in for maybe a minute or two (longer on bigger cuts, like a roast). Next pat them dry at least twice with paper towels. Make sure the blackstone is absolutely positively ripping hot, and then throw them on for about one minute per side.
There should be minimal gray banding, but the crust will be 👌🏼
Mattandjunk
Such a great kitchen tool. Perfect steak. Every. Time. Your life is forever changed
oyadancing
Congratulations! That perfect edge-to-edge is crazy, isn’t it? Enjoy!
3 Comments
Looks great and I bet it tasted better.
If you want a better crust, throw the bags in a bowl of ice water as soon as you pull them out. Leave them in for maybe a minute or two (longer on bigger cuts, like a roast). Next pat them dry at least twice with paper towels. Make sure the blackstone is absolutely positively ripping hot, and then throw them on for about one minute per side.
There should be minimal gray banding, but the crust will be 👌🏼
Such a great kitchen tool. Perfect steak. Every. Time. Your life is forever changed
Congratulations! That perfect edge-to-edge is crazy, isn’t it? Enjoy!