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robinstereo
They say to leave the butter out of the bag. Supposedly the butter draws the flavor out of the meat and holds it in the milk fat. Save the butter for the end of your sear instead.
I recommend salt and pepper on the steak in the bag.
xicor
Never butter in the bag for steaks. Only use fat for fish,lobster,shrimp, and vegetables
Ready_Jury6144
RIP
CatWith2Dads
Salt, pepper, smashed garlic, rosemary in bag at 130f 1-2hrs. Butter doesn’t really do much at that temp I found so I just use it to sear afterwards. Good med rare with amazing flavors
manwithafrotto
150 for 12 hours with margarine would be better
m_adamec
No fucking butter
fairly_legal
Is this a NY strip cut from a Buffalo, or is this a strip steak from Buffalo, NY?
interstat
For strips ribeyes and sirloin I do 137
Butter’s extremely controversial. However, if you really want to do it, make sure you only use a very small amount
From what I talked to chefs about if you don’t overdue it it’s fine
Unable-Ad-4019
Most fats will “mute” the flavor of the protein you’re cooking.
Gold_Length_2245
Use mayo instead of butter when you sear, it really gives a nice crust
RainyDayFeel
qawsedrf12
Salt pepper garlic powder
A bit of oil
Not butter
Ice bath
Dry then sear and butter baste
Stepped-leader
No butter, salt, pepper, garlic, 2 hours at 137, ice bath then sear. Anything else?
Any thoughts on serving with a red wine mushroom gravy on top?
14 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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They say to leave the butter out of the bag. Supposedly the butter draws the flavor out of the meat and holds it in the milk fat. Save the butter for the end of your sear instead.
I recommend salt and pepper on the steak in the bag.
Never butter in the bag for steaks. Only use fat for fish,lobster,shrimp, and vegetables
RIP
Salt, pepper, smashed garlic, rosemary in bag at 130f 1-2hrs. Butter doesn’t really do much at that temp I found so I just use it to sear afterwards. Good med rare with amazing flavors
150 for 12 hours with margarine would be better
No fucking butter
Is this a NY strip cut from a Buffalo, or is this a strip steak from Buffalo, NY?
For strips ribeyes and sirloin I do 137
Butter’s extremely controversial. However, if you really want to do it, make sure you only use a very small amount
From what I talked to chefs about if you don’t overdue it it’s fine
Most fats will “mute” the flavor of the protein you’re cooking.
Use mayo instead of butter when you sear, it really gives a nice crust
Salt pepper garlic powder
A bit of oil
Not butter
Ice bath
Dry then sear and butter baste
No butter, salt, pepper, garlic, 2 hours at 137, ice bath then sear. Anything else?
Any thoughts on serving with a red wine mushroom gravy on top?