Just seasoned with salt, pepper and garlic powder.
by HadaObscura
8 Comments
SpicyMarmots
137 for two hours. Charcoal grill sear if feasible.
ClevelandDawg0905
137 and at least two hours. Be aware if you don’t have a searing method, it’s just going to look like grey meat. Some people like to throw in some herbs into the bag like rosemary and thyme.
squeeshka
For New York strips I like to do mine at 132 for 2-3 hours.
137 is great for ribeyes and cuts with lots of intramuscular fat but strip steaks have way less of that.
m_adamec
133/ 2-3h
CaliHusker83
137 is way too high for Strip Steaks unless they are prime+. There isn’t near enough renderable fat to make up for the tenderness of a lower temp. 131-134 would be ideal depending on how you like your steak.
8 Comments
137 for two hours. Charcoal grill sear if feasible.
137 and at least two hours. Be aware if you don’t have a searing method, it’s just going to look like grey meat. Some people like to throw in some herbs into the bag like rosemary and thyme.
For New York strips I like to do mine at 132 for 2-3 hours.
137 is great for ribeyes and cuts with lots of intramuscular fat but strip steaks have way less of that.
133/ 2-3h
137 is way too high for Strip Steaks unless they are prime+. There isn’t near enough renderable fat to make up for the tenderness of a lower temp. 131-134 would be ideal depending on how you like your steak.
Temp = doneness. Time = tenderness & texture.
129 2hrs
[Temp and timing charts for steaks on Serious Eats website](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak#toc-temperature-and-timing-charts-for-sous-vide-steak-cuts)