First Sous Vide (New York Strip) ~ 132 for 2 Hours
First Sous Vide (New York Strip) ~ 132 for 2 Hours
by skooniefromboonies
4 Comments
skooniefromboonies
Can’t believe I didn’t know about this until a month ago.
Grand_Armadillo
Great cook, but what’d you cut that with? A hacksaw?
JadaNeedsaDoggie
Welcome to the club!! I don’t use my sous vide for New York. I save the sous vide for fattier cuts. I have a grill and it’s much better with just 3 min each side with a short rest. That being said, if you don’t have the grill and you’re gonna pan sear, or you need the time while it cooks, then sous vide is great.
dradnatSehT
I think that a lot of people don’t realize how quickly a steak can cook on a grill and even in a pan. Between 5 and 8 minutes is enough to get it done and done well (not well-done though, gross). Thinner pieces of meat don’t need to be cooked sous vide unless you really don’t trust yourself at the stove. Even then if you do go the water bath route a fresh (not frozen) steak only needs 60 to 90 minutes at 127f to 130f for fully cooked mid-rare doneness. It won’t hurt the meat to leave it an hour or so longer if you want but you aren’t really cooking it anymore, you are just holding the fully cooked steak in the water until you feel comfortable removing it for searing. It’s also a good idea to season your steaks after they are finished in the water bath. It’s hard to tell how much salt has penetrated the meat and been left in the juices in the bag as opposed to patting an unseasoned piece of meat dry and liberally seasoning it with salt, pepper, and garlic powder before you toss it in the pan for final searing. Try it both ways and see what you think is best. Steak is the most beginner of things to start a sous vide journey on and a great jumping off point for trying more and more different things that are sous vide-able. Good luck out there.
4 Comments
Can’t believe I didn’t know about this until a month ago.
Great cook, but what’d you cut that with? A hacksaw?
Welcome to the club!! I don’t use my sous vide for New York. I save the sous vide for fattier cuts. I have a grill and it’s much better with just 3 min each side with a short rest. That being said, if you don’t have the grill and you’re gonna pan sear, or you need the time while it cooks, then sous vide is great.
I think that a lot of people don’t realize how quickly a steak can cook on a grill and even in a pan. Between 5 and 8 minutes is enough to get it done and done well (not well-done though, gross). Thinner pieces of meat don’t need to be cooked sous vide unless you really don’t trust yourself at the stove. Even then if you do go the water bath route a fresh (not frozen) steak only needs 60 to 90 minutes at 127f to 130f for fully cooked mid-rare doneness. It won’t hurt the meat to leave it an hour or so longer if you want but you aren’t really cooking it anymore, you are just holding the fully cooked steak in the water until you feel comfortable removing it for searing. It’s also a good idea to season your steaks after they are finished in the water bath. It’s hard to tell how much salt has penetrated the meat and been left in the juices in the bag as opposed to patting an unseasoned piece of meat dry and liberally seasoning it with salt, pepper, and garlic powder before you toss it in the pan for final searing. Try it both ways and see what you think is best. Steak is the most beginner of things to start a sous vide journey on and a great jumping off point for trying more and more different things that are sous vide-able. Good luck out there.