Thank you for all the recommendations/tips.
I managed to achieve edge-to-edge redness with minimal gray band. I was only able to get 0.75” NY striploin.
What I did was:
– Trimmed the excess fat
– Removed the herbs and garlic
– I had it on for 2hrs at 133 F (I used an instant read thermometer to countercheck if the temperature was accurate)
– Pat the steaks dry after removing from the sous vide and had it cooled down uncovered in the fridge for ~5-7mins
– Hard sear for 30 seconds on each side (15s on the fat cap)
by Jumpy-Ad3279
3 Comments
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That does still look like a lot of unrendered fat, and not really the most appealing sear.
Your steak is too thin for sous vide. You are able to “achieve” min gray band because there is hardly any crust in your steak.