2 hr at 133 then hard sear 30 sec. Let sit until sides were don't about 10 min. Did not turn out as expected. Costco strips.
by cmf200
36 Comments
stoneman9284
Double the cook time, it’s hard to tell from just these pictures how thick they are but I’d go longer. What did you do in between SV and sear?
breddy
Looks like 139
How long did you rest or chill before the sear?
andersont1983
Sometimes beef isn’t as good as even if it looks marbled, there’s a flavor that’s good or bad. Don’t let this discourage you.
Also, maybe do a longer cook with a ribeye
WillyDiggs
Did you pat it dry before searing? That was my problem for the longest time, makes a huge difference
sleevenz
Que the garlic police
SkollFenrirson
🚨 Garlic Police! 🚨
themage_ca
are they the mechanically tenderized ones? if so they can actually be a little on the flavourless side as it seems they do that with inferior quality beef. try pichania 2 inch cuts instead from Costco. 135 x 2 hours etc.
mahrawr
We sous vide for six hours and then pan sear while butter bathing. Always amazing.
ChefJTD
Not familiar with that brand of sous vide, you sure you getting accurate temperature with it? They look like they were cooked in the 136-139 range imo.
Plenty-Koala1529
What was wrong with them?
Pokerhobo
The color looks like medium so either the searing overcooked them or your sous vide needs to be calibrated. You also didn’t mention if you dry brined them.
WindfallXYZ
Remove the garlic from the bag
YOUR_TRIGGER
137.5 for anything fatty. otherwise the fat does not render. if you like chewy, go ahead and 133. if you like melty, 137.5.
ice bath immediately out the water bath gives you leeway to sear harder.
10 minutes is completely unnecessary. cut it immediately and drizzle the drippings from the cutting board over it. could add them to a pan sauce if you kept the bag drippings and are into that.
DaBusStopHur
Try again.
TexasFatback
They were frozen when you put em in, weren’t they…🧐
i3dMEP
Ny is always underwhelming to me
DwarfVader
I’m doing a similar sized steak right now… same thickness, large fat cap…
129 degrees for an hour… pat dry… 90s a side on an anodized steel pan that’s as hot as I can get it, basing it in butter the entire time. (would use cast iron, but glass cooktop and cast iron don’t get along.)
Isn’t the first time I’ve done it this way, shit isn’t even in the first dozen times I’ve done it like this… it’ll be perfectly med rare, with a crust.
Daswiftone22
Garlic powder is infinitely better for sous vide than whole garlic cloves. Try that next time.
ImSoCul
Idk I think VPCOK (pronunciation?) brand sous vide is probably miscalibrated. If overseared outside would be grey. Whole thing is overcooked
OP you want to spend most of the money on the meat, but for a onetime purchase like the sous vide machine, it should probably cost more than the meat lol
DadFromACK
OMG!
RAW GARLIC!
CLUTCH THOSE PEARLS!
nsfbr11
Nope. That isn’t a 30 second sear. Not possible.
_cr0001
134 gang here. 2hrs per inch of thickness. I then put them in the freezer for 3-4 minutes, then rub with a little beef tallow and sear them hard on my Napoleon sear burner.
Pat them dry as much as you can before searing. This is a critical step.
Khatib
That grey band is way more than a 30 second sear. They also look like they were cooked at 135ish before getting seared too long. Garlic doesn’t get cooked at 130-anything. Don’t put raw garlic in your bag. You don’t need to rest sous vide steak, but it didn’t hurt it aside from it being a little on the cool side when you served it.
durbandude
Gotta chill in freezer or ice bath 10min then pat dry as much as possible then sear
-Disagreeable-
Still though. Had steak.
JohnWick-2018
You’ve recieved a lot of feedback so far, I’ll throw my 2 cents in.
The thicker the better with sous vide steaks.
Find a way to get full coverage with the water, the meat will only cook if it has hot water in contact with that portion of the bag, they sell racks that can make the steaks sit vertically in the bath.
Season with salt, pepper and garlic powder only.
Trim some of the fat off, you don’t need the large hunks
After cooking at 131 to 134. (I’ve seen good success with 131, for 3 or so hours)
Remove from bag, pat dry!
Sear with either a flame or hot pan. The sear should be quick! I personally use a weed burner I got from harbor freight, sear all areas of that steak, too, bottom and get the sides well, render down and charge that fat.
If searing in a pan, consider some butter, then add your herbs and spoon over the steak.
Keep working on it, you’ll find what works for you.
(Never put fats in the bag, or fresh herbs or garlic, I’ve never had that turn out well)
Try it again!!
*
WineAndDogs2020
Don’t sous vide garlic, you could end up with botulism.
m1chaelgr1mes
Is it just me or does this look more like a BEFORE photo, not an AFTER photo? I don’t see any juices in those bags at all. I agree with all the comments but what am I missing here?
andre3kthegiant
What were the specific disappointments?
flynreelow
user error
DetroitDaveinDenver
Don’t sous vide garlic
therealrenshai
Sear might have been wrong (didn’t pat dry enough or too long) or your immersion circulator wasn’t at the right temp.
ss0889
Costco NY strip us garbage. Choose better meat. It got me too like that.
sanchothe7th
ny strip imo needs to go for a longer time because its honestly a fairly tough cut compared filets and ribeyes. in addditon the other advice here is sound. flash freeze for 5 mins pat dry and sear one side, feel free to pat dry the other again and flip it to sear the other. dont sear too long or you get those gray bands.
Key-Appearance-8312
I only do 2 hours if they are frozen. I do it at 130°. In my opinion the meat gets unnaturally tender if sous vide too long. Made this tonight. Then seared it in a smoken hot cast iron skillet with a drizzle of olive oil right before adding steak. Then before I flip I add butter smashed garlic and rosemary. Flip and splash constantly with the melted butter. Pull the steak, splash of red wine in the pan (the rest in your glass) scrape good bits stuck to pan and reduce 1 minute. Strain and poor over steak. Sooooo good.
36 Comments
Double the cook time, it’s hard to tell from just these pictures how thick they are but I’d go longer. What did you do in between SV and sear?
Looks like 139
How long did you rest or chill before the sear?
Sometimes beef isn’t as good as even if it looks marbled, there’s a flavor that’s good or bad. Don’t let this discourage you.
Also, maybe do a longer cook with a ribeye
Did you pat it dry before searing? That was my problem for the longest time, makes a huge difference
Que the garlic police
🚨 Garlic Police! 🚨
are they the mechanically tenderized ones? if so they can actually be a little on the flavourless side as it seems they do that with inferior quality beef. try pichania 2 inch cuts instead from Costco. 135 x 2 hours etc.
We sous vide for six hours and then pan sear while butter bathing. Always amazing.
Not familiar with that brand of sous vide, you sure you getting accurate temperature with it? They look like they were cooked in the 136-139 range imo.
What was wrong with them?
The color looks like medium so either the searing overcooked them or your sous vide needs to be calibrated. You also didn’t mention if you dry brined them.
Remove the garlic from the bag
137.5 for anything fatty. otherwise the fat does not render. if you like chewy, go ahead and 133. if you like melty, 137.5.
ice bath immediately out the water bath gives you leeway to sear harder.
10 minutes is completely unnecessary. cut it immediately and drizzle the drippings from the cutting board over it. could add them to a pan sauce if you kept the bag drippings and are into that.
Try again.
They were frozen when you put em in, weren’t they…🧐
Ny is always underwhelming to me
I’m doing a similar sized steak right now… same thickness, large fat cap…
129 degrees for an hour… pat dry… 90s a side on an anodized steel pan that’s as hot as I can get it, basing it in butter the entire time. (would use cast iron, but glass cooktop and cast iron don’t get along.)
Isn’t the first time I’ve done it this way, shit isn’t even in the first dozen times I’ve done it like this… it’ll be perfectly med rare, with a crust.
Garlic powder is infinitely better for sous vide than whole garlic cloves. Try that next time.
Idk I think VPCOK (pronunciation?) brand sous vide is probably miscalibrated. If overseared outside would be grey. Whole thing is overcooked
OP you want to spend most of the money on the meat, but for a onetime purchase like the sous vide machine, it should probably cost more than the meat lol
OMG!
RAW GARLIC!
CLUTCH THOSE PEARLS!
Nope. That isn’t a 30 second sear. Not possible.
134 gang here. 2hrs per inch of thickness. I then put them in the freezer for 3-4 minutes, then rub with a little beef tallow and sear them hard on my Napoleon sear burner.
Pat them dry as much as you can before searing. This is a critical step.
That grey band is way more than a 30 second sear. They also look like they were cooked at 135ish before getting seared too long. Garlic doesn’t get cooked at 130-anything. Don’t put raw garlic in your bag. You don’t need to rest sous vide steak, but it didn’t hurt it aside from it being a little on the cool side when you served it.
Gotta chill in freezer or ice bath 10min then pat dry as much as possible then sear
Still though. Had steak.
You’ve recieved a lot of feedback so far, I’ll throw my 2 cents in.
The thicker the better with sous vide steaks.
Find a way to get full coverage with the water, the meat will only cook if it has hot water in contact with that portion of the bag, they sell racks that can make the steaks sit vertically in the bath.
Season with salt, pepper and garlic powder only.
Trim some of the fat off, you don’t need the large hunks
After cooking at 131 to 134. (I’ve seen good success with 131, for 3 or so hours)
Remove from bag, pat dry!
Sear with either a flame or hot pan. The sear should be quick! I personally use a weed burner I got from harbor freight, sear all areas of that steak, too, bottom and get the sides well, render down and charge that fat.
If searing in a pan, consider some butter, then add your herbs and spoon over the steak.
Keep working on it, you’ll find what works for you.
(Never put fats in the bag, or fresh herbs or garlic, I’ve never had that turn out well)
Try it again!!
*
Don’t sous vide garlic, you could end up with botulism.
Is it just me or does this look more like a BEFORE photo, not an AFTER photo? I don’t see any juices in those bags at all. I agree with all the comments but what am I missing here?
What were the specific disappointments?
user error
Don’t sous vide garlic
Sear might have been wrong (didn’t pat dry enough or too long) or your immersion circulator wasn’t at the right temp.
Costco NY strip us garbage. Choose better meat. It got me too like that.
ny strip imo needs to go for a longer time because its honestly a fairly tough cut compared filets and ribeyes. in addditon the other advice here is sound. flash freeze for 5 mins pat dry and sear one side, feel free to pat dry the other again and flip it to sear the other. dont sear too long or you get those gray bands.
I only do 2 hours if they are frozen. I do it at 130°. In my opinion the meat gets unnaturally tender if sous vide too long. Made this tonight. Then seared it in a smoken hot cast iron skillet with a drizzle of olive oil right before adding steak. Then before I flip I add butter smashed garlic and rosemary. Flip and splash constantly with the melted butter. Pull the steak, splash of red wine in the pan (the rest in your glass) scrape good bits stuck to pan and reduce 1 minute. Strain and poor over steak.
Sooooo good.
No fat in the cryovac?