2.5 sous vide of these NY strips to 130. Sear 1.5 minutes on one side and 30 seconds on the other then some butter basting. Crust on one didn’t turn out as well as I’d like, so I need to buy 1 or 2 more steak weights to get that good contact. Cook turned out perfect otherwise.
by dijal
1 Comment
FYI, you can and should render that fat cap