2” New York strip
SPG
137F for 2 hours
Ice bath for 10 minutes
Ripping hot charcoal in the vortex
Repeatedly flipping until crust desired
Indirect heat until 125F IT
Absolute. Perfection.
I’ve been chasing this for a year since getting my sous vide. It took me too long to realize that sous vide really only made sense for thicker cuts. Then it took me too long to realize, thanks to this sub, the ice bath is the trick. All of this, along with some dude on Facebook who talks about flipping repeatedly to minimize the band resulted in the most delicious and picture perfect steak I’ve ever made.
by DarthFarquaad96
8 Comments
Beautiful!!
Money! I still prefer hot cast iron for a quick sear and butter/herb bath but sometimes that charcoal taste just hits right
The last two ribeyes I did, I seared on a small grill positioned on top of a charcoal starter chimney. They came out great!
How long did you ice bath for?
Looks awesome! For a real treat, use good quality beef tallow instead of butter for an unbelievably delicious sear.
Looks perfect
Looks amazing!!! No gray band whatsoever 🤤
It does look delicious! However, Photoshop can make almost any stake look delicious, and what’s wrong with a little gray band? Does it affect the taste? No. And isn’t that what we’re cooking for, flavor, not photographic perfection?