What temp/time do you guys put your strips in for?
I did 132° for 1.5 hours, seared in tallow, and they came out tasty, but not as tender as expected. I think I should aim for something like 129°? Happy to hear any tips.
by DisasterOk9023
8 Comments
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Salty_Tomato1544
Marbling is out of this world
RadialDeer
When the marbling is that good I do 137 and never regretted. Typ NY strips aren’t as marbled as that. At least in my experience.
Someonediffernt
On a steak that marbled you might actually want to try 137. I know it seems counter intuitive that higher would equal more tender but 137 is when thr fat really starts to render and it leads to a more melt in your mouth feeling.
katsock
131 for 2 hours if all the other great comments here do not apply to the specific steak I’m preparing.
HoeLeeChit
Noob here, if you sousvide for longer, wouldn’t that make it more tender?
abluesguy
My wife likes her steak “Blue”. Can I do that sous vide?
Twopointfiveshep
Funny. Set my sous vide to 129 a few min ago for some New York’s I grabbed at Safeway today.
8 Comments
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Marbling is out of this world
When the marbling is that good I do 137 and never regretted. Typ NY strips aren’t as marbled as that. At least in my experience.
On a steak that marbled you might actually want to try 137. I know it seems counter intuitive that higher would equal more tender but 137 is when thr fat really starts to render and it leads to a more melt in your mouth feeling.
131 for 2 hours if all the other great comments here do not apply to the specific steak I’m preparing.
Noob here, if you sousvide for longer, wouldn’t that make it more tender?
My wife likes her steak “Blue”. Can I do that sous vide?
Funny. Set my sous vide to 129 a few min ago for some New York’s I grabbed at Safeway today.