I usually do NY at 129 for around 2 hours but the fat doesn't come out to my liking. I'm weary of uping the temp to 137 since there's not much fat beside the cap. I'm planning on finishing with a torch, so is there a way I can keep the temp at 129 and then torch the fat so it renders better?
by MindOfErick
11 Comments
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Try 132 then use a ripping hot cast iron and put it fat side down first.
Did you score the fat cap?
How thick is it? You can try keeping your temp and adding an hour or two. But personally I would do like 132-134 to render it better.
I did 135 with a strip recently and it turned out great
That’s a nice looking strip. Your experimentation will eventually get you to the desired result. Maybe try 130 for 2.5 hours.
I’d score the fat cap and then finish it with a torch. Scoring will help the torch to fully render and crisp up the fat nicely. Don’t mess with the temp.
Bathe it in fire
I go higher temp with higher fat content (usually set to 137 for ribeye, and 131 for strip) for 4hrs. The 3-4hr mark is what I find helps get the fat beautifully rendered and soft without the protein taking on any unpleasant texture. Less than that and the extra thick fat will not fully render or will retain some toughness.
I always set my temp to 1 degree higher than my target since the time it takes for your meat to reach the set temperature is like a log curve, where it usually takes a considerable amount of time for the meat to actually hit the set temperature once it gets close to it.
I also never go below 130 target for any extended period of time because it is not hot enough to fully pasteurize. 131 is the minimum I will set if cooking sous vide for longer than 90min.
The science guys will tell you that temp alone will render fat. And that searing it will actually break the compounds of what you’re looking for.
But we thankfully we live in an anti-science world!
MAGA the shit out of that steak! Yee-haw as the smoke alarm goes off!
I’m joking ofc, smoke alarm?
Cool it off pretty thoroughly and then render the fat in a reasonably hot pan of your choosing. There’s nothing magic about cast iron. I personally love my old calphalon commercial. Honestly, using some hot fat in the pan will produce a nicer result. Sear the fat first. Rest. Sear both sides until you get a nice crust. Professional cook for 26 years.