They seem pretty marbled and fatty, which is great. Normally I do NY Strips @ 130 F, but I know people talk about 137 F for fattier cuts like Ribeyes. My question is – given the amount of fat/marbling on these strips, what’s the best temperature to cook at, all things considered?
by therealryrycd
18 Comments
137, there really is a noticeable difference.
137
100. And then 2 min on very hot pan each side
I do strips at 127 for 4 hours. Rest/cool for 20-30 minutes. Finish over red hot open flame on grill for 1 minute per side. Another 15 minute rest.
FYI- next time avoid the strip on the left. It is the end of the strip and the beginning of another cut. There is a veining dividing the two cuts you can see it if you know what you looking at. It often look like marbling but it’s not.
How thick are they and how do you like your steaks?
If I had those beautiful strips in front of me, I’d do 134°f for an hour then sear. I’m a sucker for compound butter, and with those beauties, I’d consider whipping one up!
My favorite is about 3 Tbsp salted butter, 1 -1.5 Tbsp calabrian chilis, a dash of red wine vinegar, 1 Tsp or so of smoked paprika, 1 Tsp garlic powder OR 1/2 clove fresh minced garlic, about 1/2 tsp thyme, and a few cracks of fresh black pepper.
Guga says 135 for two hours.
133
I like 130 personally. 135 changes the texture unfavorably for me.
Is that table salt?
I do 133 for 4 hours
132 – Source: Years of SVing steaks.
I do 137 for ribeyes, but I will still fight anyone who tells me not to cook a NY at 130F…
128 for 2 – 2.5 hours.
137, 2 hrs ice bath 15 mins, sear
I’m 137 gang. I usually do my NYS on 137 for about 1.5 hours (depending on thickness) and then rest in the fridge for 10-15 minute then sear.
Good looking NY Strips