5 new york strips for severance watch party . 24 hour dry brine. Sousvide 125 for 3 hours. Then seared on my buddy’s grill. My only critique is a messed up doing the grill marks, other than that it was 👌
by homerwork123
20 Comments
sreeazy_human
Raise-The-Woof
Glad you’re happy. To improve, consider a more marbleized cut, trimming the fat cap, and a higher grill temp with optional fridge rest before searing.
giant_fish
Looks great, nice job
mrcatboy
Looks very lovely and tasty. Though in my personal experience, fresh rosemary in the sous vide bags imparts an overwhelming rosemary flavor. I hope it worked out better for you than it did me!
AyeAyeCaptain___
Relative_Year4968
I’m sure it was tasty, and great job on the 24 hour dry brine.
1) No raw garlic in the bag is the overwhelming consensus. Garlic powder.
2) Grill marks haven’t been a desired thing in over a decade. You want dark, broad, even caramelization, not thin lines of burnt with very little maillard reaction in between. Zooming into your photos to see most of the surface area isn’t seared well makes me sad.
If you’re going to grill them, flip often, like every 20 seconds, and move them around the grill for more even coverage.
Sensitive-Reason-699
If you want good grill marks turn the steaks from 10 to 2 like on a clock
Sithton
The dry brining process is mysterious and important.
Normal-Equivalent259
Steaks look cooked to perfecting internally! Yum! Sounds like you’re already aware the exterior could use some work ☺️
rumbugger
I would love to put your meat in my mouth.
Impossible_Aside7686
Looks great, rest it 10 minutes before cutting to give the juice time to reabsorb
No_Commission7467
Are they grassfed?
Baddogdown91
Your Outie is a remarkable chef. Your Outie cooks steaks to a perfect medium rare. Your Outie has a taste for the finer things in life.
_-RustyShackleford
10/10 – well done, sir and/or madam!
connornation
Please enjoy each steak equally
dts843
The good/bad about sousevide steaks. You don’t want to go out to a steakhouse anymore.
HuckleberryTop9962
Please enjoy all steaks equally.
Sweaty_Astronaut_583
Not sure if you went ahead and cut them all into slices, but I’d try to go more against the grain if you did. Regarding the comments on the sear, that kind of depends on your grill (as in, if it’s a gas grill, you may want to upgrade eventually to something that is a little more high powered / higher quality (this admittedly gets expensive)). If you’d prefer charcoal, just grab a Weber and maybe upgrade the grill plates and definitely use a good brand of lump charcoal. Throw some wood chips in for added smoke flavor if you like.
I used to cook my steaks exclusively with a Weber upgraded to cast iron grates using ripping hot lump charcoal after sous viding at 130-133 (depending on the cut and level of marbling), but lately use a cast iron pan, heated under a high BTU natural gas burner, using avocado or “light” olive oil with (at the last minute or so of searing) adding 1-2 Tbsp unsalted butter. You can add whatever fresh herbs and some smashed garlic to this as well as you baste with a spoon… but great job overall!
Beepbeepimadog
I’ve done a lot of testing and I’ve found the bag is just not the best place for aromatics. You’re much better off brushing an infused butter on at the end, less of a hassle and you’ll impart significantly better and more even flavor.
Not to mention the grill technique, which plenty have already pointed out.
20 Comments
Glad you’re happy. To improve, consider a more marbleized cut, trimming the fat cap, and a higher grill temp with optional fridge rest before searing.
Looks great, nice job
Looks very lovely and tasty. Though in my personal experience, fresh rosemary in the sous vide bags imparts an overwhelming rosemary flavor. I hope it worked out better for you than it did me!
I’m sure it was tasty, and great job on the 24 hour dry brine.
1) No raw garlic in the bag is the overwhelming consensus. Garlic powder.
2) Grill marks haven’t been a desired thing in over a decade. You want dark, broad, even caramelization, not thin lines of burnt with very little maillard reaction in between. Zooming into your photos to see most of the surface area isn’t seared well makes me sad.
If you’re going to grill them, flip often, like every 20 seconds, and move them around the grill for more even coverage.
If you want good grill marks turn the steaks from 10 to 2 like on a clock
The dry brining process is mysterious and important.
Steaks look cooked to perfecting internally! Yum! Sounds like you’re already aware the exterior could use some work ☺️
I would love to put your meat in my mouth.
Looks great, rest it 10 minutes before cutting to give the juice time to reabsorb
Are they grassfed?
Your Outie is a remarkable chef. Your Outie cooks steaks to a perfect medium rare. Your Outie has a taste for the finer things in life.
10/10 – well done, sir and/or madam!
Please enjoy each steak equally
The good/bad about sousevide steaks. You don’t want to go out to a steakhouse anymore.
Please enjoy all steaks equally.
Not sure if you went ahead and cut them all into slices, but I’d try to go more against the grain if you did. Regarding the comments on the sear, that kind of depends on your grill (as in, if it’s a gas grill, you may want to upgrade eventually to something that is a little more high powered / higher quality (this admittedly gets expensive)). If you’d prefer charcoal, just grab a Weber and maybe upgrade the grill plates and definitely use a good brand of lump charcoal. Throw some wood chips in for added smoke flavor if you like.
I used to cook my steaks exclusively with a Weber upgraded to cast iron grates using ripping hot lump charcoal after sous viding at 130-133 (depending on the cut and level of marbling), but lately use a cast iron pan, heated under a high BTU natural gas burner, using avocado or “light” olive oil with (at the last minute or so of searing) adding 1-2 Tbsp unsalted butter. You can add whatever fresh herbs and some smashed garlic to this as well as you baste with a spoon… but great job overall!
I’ve done a lot of testing and I’ve found the bag is just not the best place for aromatics. You’re much better off brushing an infused butter on at the end, less of a hassle and you’ll impart significantly better and more even flavor.
Not to mention the grill technique, which plenty have already pointed out.
Looks great, though!
Butter bots man