Tried it out on a NY strip set don’t have much desire to go back
by kkkkzzzzooo
15 Comments
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According-Neck-2166
Same!! 137 on a New York strip is AMAZING
OldSwampo
How long?
JDHK007
Nice sear
interstat
Looks great imo
Tiny bit more grey than I’d shoot for but with how well your sear came out I can’t argue
JohnCarcinogen
I just adjusted to 137 after years of 139.5 and I’m not going back. It’s so damn good!
BreakfastBeerz
137 club is really only for ribeye. Ribeye has a lot of internal fat which doesn’t render until it hits 137. NY strip doesn’t have that internal fat, so if you don’t like a medium steak, you won’t like a strip at 137
weedywet
I suppose if you like medium NY Strip
For me, that’s over cooked.
But up to you obviously.
PocketsOfChop
I do 132 at two hours for Costco prime Sirloin and NY strips and they’re amazing.
oldbagofmarbles
That steak looks like it’s cooked well, but yeah, I can see where 137 F might not hit the sweet spot for everyone.
Pernicious_Possum
Not my jam for a strip. Only ribeyes and other fatty cuts like chuck or short rib. Strip is way too lean for 137° imo
nlightningm
GYATT
Inevitablykinda
137 club for boneless pork shop or ribeye. NY is 134.5.
CaliHusker83
I’d be more on the 131 side for a strip, but the real question is, how was it? I’ve had the same cuts taste great from 130-137, so as long as it tasted good to you and your guests, that’s all that matters.
federicoaa
I found out for my family taste, 63C gives the best result for the cuts I can buy here
Also, that doesn’t look even remotely similar to what I would get with such low temps. 137F is about 58C, I’ve tried 60C is the meat ends up being rare. 63C gives me a medium result.
15 Comments
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Same!! 137 on a New York strip is AMAZING
How long?
Nice sear
Looks great imo
Tiny bit more grey than I’d shoot for but with how well your sear came out I can’t argue
I just adjusted to 137 after years of 139.5 and I’m not going back. It’s so damn good!
137 club is really only for ribeye. Ribeye has a lot of internal fat which doesn’t render until it hits 137. NY strip doesn’t have that internal fat, so if you don’t like a medium steak, you won’t like a strip at 137
I suppose if you like medium NY Strip
For me, that’s over cooked.
But up to you obviously.
I do 132 at two hours for Costco prime Sirloin and NY strips and they’re amazing.
That steak looks like it’s cooked well, but yeah, I can see where 137 F might not hit the sweet spot for everyone.
Not my jam for a strip. Only ribeyes and other fatty cuts like chuck or short rib. Strip is way too lean for 137° imo
GYATT
137 club for boneless pork shop or ribeye. NY is 134.5.
I’d be more on the 131 side for a strip, but the real question is, how was it? I’ve had the same cuts taste great from 130-137, so as long as it tasted good to you and your guests, that’s all that matters.
I found out for my family taste, 63C gives the best result for the cuts I can buy here
Also, that doesn’t look even remotely similar to what I would get with such low temps. 137F is about 58C, I’ve tried 60C is the meat ends up being rare. 63C gives me a medium result.