Dining and Cooking
Strip Steak. I did it.
In Sous Vide

Strip Steak. I did it.


1.75 to 2.25 inches thick. Dry Brine a few hours. Souvide 127 degrees for 1.75 hours. Ice bath 10 Min. Pat dry paper towel, sit and dry some more for an hour or so. Wicked hot pan. Used some cut off fat in the pan and butter. Voila.

by TheBard80

3 Comments

  2. Prodigio101

    You did it! So what did you think.
    It looks good.

  3. EngineeringIntuity

    Something looks a bit off, did you cut it with a jagged blade?

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