-Prime NY strip sous vide @ 127.5F for ~3h
-Pat dry on wire rack
-Freezer for about 5 minutes while cast iron preheats
-Seared fat first then each side for ~30 seconds
-Basted on second side with butter, garlic, rosemary and thyme
-Seasoned on cutting board with salt and pepper
by smooth_brain_brad
2 Comments
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How long did you let it rest after searing. Sub 130, I usually have to rest it 8 mins when it is that thick or the cutting board is a mess.