Seasoned the night before with salt and pepper. Cooked for ~3 hours, patted dry and put in freezer for 20 minuets. Seared for a little longer this time ~1:30 mins each side and ~2 mins fat cap. Rested for 7 mins with juice from the bag.
Over all great steak definitely on the medium side. Even with the further render of the fat I think I prefer more of a medium rare at 131. Wanted to experiment with the warmer temp. Sear was fantastic even with a larger grey band I think I’ll sear for a little longer for all my steaks. I think the freezer helped with that a lot.
First time cooking a New York strip at 137, I’m going to try 128 next open to suggestions.
by BAQUIADO
14 Comments
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137 Celsius?
i like 132, i also think maybe u had it on the pan too long, just looks a lil over cooked
So here’s what I think happened;
1. I think 137 is too high for a ny strip anyway.
2. You don’t need to rest your steak after searing, and in this case, it was probably detrimental to the end result. In that 7 minutes you had some carryover cooking from the sear. This looks more like medium-well. Probably got north of even 145-150.
3. Instead of searing so long, you gotta get the pan hotter. Try to get total searing time less than a minute and a half. Your sear also created carryover for your core temp.
the 137 club is really only for fatty ribeyes. for strips and filets, you should be using ~2f less than your ideal internal temp. Med Rare NY, im setting it at 130 for 2 hrs
137° is for fatty cuts like ribeye
My suggestion is don’t overcook NY Strip
The 137 cult here just becomes tedious.
You’re going to get some hate here but I bet that steak was delicious regardless of the color. Outstanding sear. I do strips at 137 sometimes and they are great.
Sounds like you did everything right, just need to experiment with lower temps until you figure out what works for you
I always suggest lower temperatures. It is good to see someone being honest about 137. (And your steak actually looks like it was cooked to 137). Every time I see a “success story” for 137 the steak always is still rare or medium rare. Yours looks like an actual 137 steak.
Personally I don’t suggest 137 steaks…ever…it is built on a lie
Lower longer. I like my thick ny @ 4+ hours. 131′. It’s taste and texture I aim for. 5 hours isn’t too long.
I did these at 130 then cooled and butter basted a week ago and they were perfect.
Looks beautifully cooked, I like mine a touch more rare but I’d smash this any day of the week without complaint
What pan is that?
I let out a verbal sound of disappointment when I saw this pic