What temp would you cook this SRF 60 day dry aged New York strip?
Normally I cook my steaks at 131 but considering how I want to render the fat I was considering doing 137. Any suggestions?
by dertigo
11 Comments
Dangerous-Head-7414
500⁰ on my cast iron pan
vincevuu
I feel like I’d stick with 132, i’ve never had one this fatty before though. I would just hate risking it overcook and I’ve had bad luck with anything over 133
Corsentino_NA
125, 1hour/inch thickness
DrugsAreMagic
I love sous vide, and I do recommend you try this at 131, but ultimately, a good New York like this is so easy to do right on a grill. I still do sometimes sous vide a New York, but I think grilled has a better feel and flavor.
Cautious_Jicama_5610
Skip the sous vide…… not needed with that beauty.
Corycovers87
For the love of God reverse sear this, time and place for SV. This ain’t it
dertigo
Since I can’t edit the post I wanted to let everyone know that I don’t have access to a grill or stove to cook this, just a sous vide or oven.
Waco_capretto
That is a beautiful New York!
whateverwhateverxx
130 for 2 hours (or 3 hours from frozen). Chill then rest on board for a good 45 min. Pat dry, sear for a total of 3 min in a piping hot cast iron pan, adding 3-4 knobs or butter for the last min + basting with a spoon. A+
Any-Jeweler-2030
The great beef in the USA.
Mittyisalive
I personally go 125 then immediately sear for a 135 internal
11 Comments
500⁰ on my cast iron pan
I feel like I’d stick with 132, i’ve never had one this fatty before though. I would just hate risking it overcook and I’ve had bad luck with anything over 133
125, 1hour/inch thickness
I love sous vide, and I do recommend you try this at 131, but ultimately, a good New York like this is so easy to do right on a grill. I still do sometimes sous vide a New York, but I think grilled has a better feel and flavor.
Skip the sous vide…… not needed with that beauty.
For the love of God reverse sear this, time and place for SV. This ain’t it
Since I can’t edit the post I wanted to let everyone know that I don’t have access to a grill or stove to cook this, just a sous vide or oven.
That is a beautiful New York!
130 for 2 hours (or 3 hours from frozen). Chill then rest on board for a good 45 min. Pat dry, sear for a total of 3 min in a piping hot cast iron pan, adding 3-4 knobs or butter for the last min + basting with a spoon. A+
The great beef in the USA.
I personally go 125 then immediately sear for a 135 internal