How would you handle these American Wagyu NY Strips
by GrssHoppr
7 Comments
BuoyantToaster
Wow, Beautiful! I’d salt and heat to 121F in a SV for at least 90 mins. No more than 3 hrs. Take them out, pat them dry, season with whatever you want, cook over hot as hell lump charcoal, flipping every 10 seconds or so to get the malliard reaction all over.
yll33
season, 130 for 3ish hrs, pat dry, then sear a minute per side, then an extra minute on the fat cap
melon2112
Those steaks look great… Great marbling… My suggestion… Don’t sous vide… Smoke with a reverse sear.
Educational_Pie_9572
I personally don’t buy new yorks, so I dont have a ton of experience but it’s meat.
Dry brine 12 hours depending on thickness. SV 137⁰F/57⁰ for 2 hours. 90 minutes for one.
Pat dry and sear how you see fit. I use the profane flame thrower. Then throw them away because they are new yorks. Lol 😆 🤣 😂
BudgetCalligrapher30
There are many varying opinions on temp / time and even technique.
You will learn and find your preference in that. However, what took my steaks to the next level was the ‘Pat dry’
Do it till you think it’s dry.
Then get another big ball of paper towels and do it again.
My browning got way easier and better when I ‘wasted’ just a few more cheap paper towels.
m_adamec
131-133f for 2-3h.
Kesshh
Personally, I wouldn’t SV them and eat them as steak. I would slice them thin and do tabletop grill and eat.
7 Comments
Wow, Beautiful! I’d salt and heat to 121F in a SV for at least 90 mins. No more than 3 hrs. Take them out, pat them dry, season with whatever you want, cook over hot as hell lump charcoal, flipping every 10 seconds or so to get the malliard reaction all over.
season, 130 for 3ish hrs, pat dry, then sear a minute per side, then an extra minute on the fat cap
Those steaks look great… Great marbling… My suggestion… Don’t sous vide… Smoke with a reverse sear.
I personally don’t buy new yorks, so I dont have a ton of experience but it’s meat.
Dry brine 12 hours depending on thickness. SV 137⁰F/57⁰ for 2 hours. 90 minutes for one.
Pat dry and sear how you see fit. I use the profane flame thrower. Then throw them away because they are new yorks. Lol 😆 🤣 😂
There are many varying opinions on temp / time and even technique.
You will learn and find your preference in that. However, what took my steaks to the next level was the ‘Pat dry’
Do it till you think it’s dry.
Then get another big ball of paper towels and do it again.
My browning got way easier and better when I ‘wasted’ just a few more cheap paper towels.
131-133f for 2-3h.
Personally, I wouldn’t SV them and eat them as steak. I would slice them thin and do tabletop grill and eat.