I was fully set on a thick pork chop or chicken breast as my first cook on my new sous vide. Told myself I would only consider otherwise if the perfect steak for it faced me at Costco. Well they got me lol.
Currently dry brining this thick strip, can’t wait to give it a go. Gonna cut the other 2 into 4 and freeze em. Chicken or pork next! Stay tuned for the cook.
by DField118
12 Comments
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jhallen2260
Looks dope. How’s the La Croix? I’ve never seen a Pina Colada one
slimreaper91
Wow at my Costco they were $25/lb for prime ny strip
perpetualmotionmachi
I got into sous vide cooking for the steak, but stayed for the thick, center cut pork chops
HR_King
Yeah, that $65 would be less that $10 for pork. Im not helping to normalize this.
steveC95
Good luck! I got some nice looking prime NY strips from Costco for Valentine’s Day and I was pretty disappointed to be honest. Must have been a bad batch because they are usually very good, but these were very tough and chewy. I actually cooked one overnight for 14 hours last night to see if it would render out and tenderize it. I’m about to find out tonight!
Clean-Technology1465
Niiiiice
stoneman9284
I’m nervous that you didn’t mention time or temp lol
theRealLongJon
Monsters Jesus
hayzooos1
With you here. I rarely do steak SV but on something this thick, hell yeah
cc413
I know this is off topic but does anyone else get really put off by the steaks being sold in packs of 3 and not 2 or 4. Like, what am I supposed to do with on odd number of steaks?
very_sneaky2187
Same thing happened to me yesterday. It was just prime filet was the only difference lol
12 Comments
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Looks dope. How’s the La Croix? I’ve never seen a Pina Colada one
Wow at my Costco they were $25/lb for prime ny strip
I got into sous vide cooking for the steak, but stayed for the thick, center cut pork chops
Yeah, that $65 would be less that $10 for pork. Im not helping to normalize this.
Good luck! I got some nice looking prime NY strips from Costco for Valentine’s Day and I was pretty disappointed to be honest. Must have been a bad batch because they are usually very good, but these were very tough and chewy. I actually cooked one overnight for 14 hours last night to see if it would render out and tenderize it. I’m about to find out tonight!
Niiiiice
I’m nervous that you didn’t mention time or temp lol
Monsters Jesus
With you here. I rarely do steak SV but on something this thick, hell yeah
I know this is off topic but does anyone else get really put off by the steaks being sold in packs of 3 and not 2 or 4. Like, what am I supposed to do with on odd number of steaks?
Same thing happened to me yesterday. It was just prime filet was the only difference lol