What do you call that cut, NY Strip? However, i think I did good for a first SVby Jessy_84 1 Comment Jessy_84 12 months ago Here this cut is called roastbeef, it’s the upper part of the short loin.I marinated with mustard, blackbery jam, garlic, thyme, rosemary and pepper.Cooked for 3,5 hours at 133°F (56°C) and another half hour at 136°F (58°C) – I got a little nervous, core was “only” at 131°F (55°C).Unfortunately I didn’t get a good picture until everyone got a bite. Family was hungry XDWrite A CommentYou must be logged in to post a comment.
Jessy_84 12 months ago Here this cut is called roastbeef, it’s the upper part of the short loin.I marinated with mustard, blackbery jam, garlic, thyme, rosemary and pepper.Cooked for 3,5 hours at 133°F (56°C) and another half hour at 136°F (58°C) – I got a little nervous, core was “only” at 131°F (55°C).Unfortunately I didn’t get a good picture until everyone got a bite. Family was hungry XD
1 Comment
Here this cut is called roastbeef, it’s the upper part of the short loin.
I marinated with mustard, blackbery jam, garlic, thyme, rosemary and pepper.
Cooked for 3,5 hours at 133°F (56°C) and another half hour at 136°F (58°C) – I got a little nervous, core was “only” at 131°F (55°C).
Unfortunately I didn’t get a good picture until everyone got a bite. Family was hungry XD