Went out and got a 1” ny strip today to try it out with sv and did:
130F 2 hours: salt, pepper, onion, garlic power, little bit of avocado oil
Ice bath and fridge dry
Sear on high heat with cast iron both sides along with a quick butter baste
With the leftover pan fond and juices I made a pan sauce with: beef stock, shallots, and cold butter
The best steak I’ve ever made. I’m newer to cooking and wanted to experiment
by Shtangss
7 Comments
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You’ll never over cook a steak again. I jumped on the SV train and have never gotten off. Just had sockeye salmon over rice for lunch
Only thing I’ll say is that your steak looks like it’s floating in the bath. It should sink and be fully submerged, so there was likely an issue with how you bagged and vacuum sealed it, leaving too much air in the bag. Usually I try to reseal it but if it looks pretty sealed and free of air, then you can use something heavy on top to keep it fully submerged.
Otherwise, looks great!
Small note: fat is not needed nor helpful in the bag. Almost assuredly, it extracts fat-soluble flavor compounds from the steak, making it slightly less beefy and steaky.
Really, it’s zero helpful and it’s probably stealing some flavor from the steak.
Looks good. Don’t let people here scare you into thinking you have to always follow a specific temp/time. Keep experimenting with different things. Sometimes I’ll do a 130 cook for 5 hours, a 140 cook for 2 hours, or other random stuff for science
It looks great and I want to specifically complement you on this part:
>With the leftover pan fond and juices I made a pan sauce with: beef stock, shallots, and cold butter
Way to take that flavor and make it part of the finished dish!
Looks great! Try and air chilling it after the bath for a better sear. Helps it dry out a little