Just got my ANOVA this morning. Trying it out on a New York Strip. I'm super excited.
by SecGuardCommand
4 Comments
casingpoint
I never go under 129 on steak. Depends on the cut, you’d probably be better off at 137 here.
woodsnwine
It’s a ny but take a look at the white arc running through the cut. That’s super tough connective tissue. Next time choose a ny without that.
BrianKronberg
131F minimum to ensure food safety. I use 131F for NY strip, sirloin, and tenderloin. Try 135F to 137F for fattier cuts like ribeye. Also, that NY strip looks pretty thin. Sous vide works best on thicker cuts, 1.5” minimum. Any less and it is better to just pan cook it to get a good sear. For your next one get a 2” thick steak and you will never want thin steaks again.
4 Comments
I never go under 129 on steak. Depends on the cut, you’d probably be better off at 137 here.
It’s a ny but take a look at the white arc running through the cut. That’s super tough connective tissue. Next time choose a ny without that.
131F minimum to ensure food safety. I use 131F for NY strip, sirloin, and tenderloin. Try 135F to 137F for fattier cuts like ribeye. Also, that NY strip looks pretty thin. Sous vide works best on thicker cuts, 1.5” minimum. Any less and it is better to just pan cook it to get a good sear. For your next one get a 2” thick steak and you will never want thin steaks again.
Welcome to the dark side! Enjoy the SV