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137 or 127?
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137 or 127?


Picked these up from Costco and I’m making them tonight. They look beautiful and I’ve been seeing people writing about 137 for more marbled cuts like this, but recently I’ve been pretty disappointed with 137; I typically prefer a bit more rare myself. But I’m still wondering if I shouldn’t be cooking these higher. Anyone in 137 gang think I should give it another shot?

For context I do think that people coming tonight will want a bit more done than I normally do, so I might go up to something like 130-135 anyway. And cook time will be ~2 hours either way. Thanks in advance!

by toowheel2

11 Comments

  1. HatBixGhost

    I got the same steaks, trimmed them, and cut them in half for my teenager. I cooked them at 137° for two hours and a quick sear, and was disappointed with how they turned out: slightly overdone. Next time, I am going to try 127°.

  2. Capable_Obligation96

    133 for two hours, don’t over sear it.

  3. keepitbased

    I’m always 131 gang with my steaks unless it’s a ribeye, then 137 gang for life. 131 is always perfect for NY strips in my experience.

  4. hey_im_cool

    I gave 137 a few shots on ribeye and was always disappointed. It’s too overdone for me. I wouldn’t even try 137 with strips

  5. interstat

    37 gangggg for 3 hours but anywhere between 130-137 will be fine

  6. Jock-amo

    I only do ribeyes at 137. I’ve tried strips at 137 and was disappointed in the results. I now do strips at 131 – 132 for two hours.

  7. d5stephe

    Sirloin? Lower and slower (127). And don’t forget to season. (No butter in the bag. Just salt and pepper. And if you’re a bit frisky maybe some garlic powder as well). Doesn’t hurt to dry age those bad boys in the fridge for a day or two to let that salt permeate.

  8. fx_2112

    I did one with more marbling at 137, and it was a let-down. I still do ribeye at 137, and it works very well. I would do 132 or 133 for these.

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