SV for one hour at 123 degrees. Seared about a minute per side. Tasted delicious.
by Expensive-Anxiety-44
5 Comments
Magicquest213
That looks yummy!
CmdrYondu
One hour? How thin?
TotalD78
Looks good to me. Lately I’ve been throwing a little butter and the bag juice in the pan after searing with the burner off. Then just dropping the steak back into the pan just to coat before slicing.
Bee_haver
Wow
Bright_Complaint_432
That looks fantastic. 123F is a little below my preference of 126F-127F with an hour of cook time per inch of thickness, but yours looks terrific. When I do a strip steak, in addition to seasoning (before bagging) with salt, pepper, and granulated garlic, I also give it a light dusting of finely ground espresso and unsweetened cocoa powder. It doesn’t really add much flavor wise, but give is a very cool almost black crust after searing.
5 Comments
That looks yummy!
One hour? How thin?
Looks good to me. Lately I’ve been throwing a little butter and the bag juice in the pan after searing with the burner off. Then just dropping the steak back into the pan just to coat before slicing.
Wow
That looks fantastic. 123F is a little below my preference of 126F-127F with an hour of cook time per inch of thickness, but yours looks terrific. When I do a strip steak, in addition to seasoning (before bagging) with salt, pepper, and granulated garlic, I also give it a light dusting of finely ground espresso and unsweetened cocoa powder. It doesn’t really add much flavor wise, but give is a very cool almost black crust after searing.