This was my first time doing something larger than a chuck roast so, I had to buy a proper container versus my stock pot. At the same time, I bought a cheap propane torch because I wanted an even crust. I'm very impressed with the texture and color at 137°.
- dry brined 48hrs with salt & pepper
- in the bath for 5hrs at 137°
- 5-10 minutes ice bath
- pat dry
- lightly sprayed some olive oil
- seasoned with Epicurean Specialty Truffle, Parmesan & Black Garlic
- torched ~one minute on each side
- set the alarm off inside
- my kids took a few snack tests and said, "this is the one"
by father1000
3 Comments
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Set off the alarm, lol
I don’t understand how people can cook to 137 F and get such red meat inside. When I do even 129, I get it pretty dark, doesn’t matter if it’s NY strip or ribeyes etc. I even double checked my water temperature with a separate thermometer and it’s spot on.