Jeffycat7
67565
1296
63
NY Strip / 129 deg. 1h / himalayan salt / coarse ground pepper / 1m cast iron skillet sear
Nov 18, 2016 8:49 AM
Jeffycat7
67565
1296
63
NY Strip / 129 deg. 1h / himalayan salt / coarse ground pepper / 1m cast iron skillet sear
HashtagDadJokes
Love New York strips, affordable and extra beefy.
puzzlechild
it looks like the hoker meat in Skyrim
Manse84
Welcome, Friend. I recommend you look up Serious Eats Carne Asada Recipe/breakdown. Serve and enjoy.
TheJmaN33
jebert
Ive been thinking about one for christmas. Any recommendations on which one to get?
jammyjamzz
I've been happy with my SousVide Supreme for years, but haven't tried an immersion-type at all (so the point might be moot).
Canofminus
Every time I see a Sous Vide cooked steak, all I can think is "You couldn't let the steak sit out for an hour before cooking it?
SoIHeardYouGuysLikeReposts
What does letting it sit have to do with the cooking?
kwkspectre
I learned of sous vide on Imgur as well...absolutely delicious.
NuevoTejas
Nice job. Now I got to give it a go
KyleSherzenberg
Search Amazon for the 'Annova sous vide' it's like $130-150
PaperUnderscoreKitty
For anyone who doesn't know, sous vide means cooking in a vacuum sealed bag immersed in water. Because the moisture is sealed in with (1/2)
PaperUnderscoreKitty
the meat, it becomes very juicy and tender. Then you can sear it (cook very hot very quickly) to lock the flavors in. (2/2)
IEatAllTheFluffyAnimals
Legit the best thing ive ever been given as a gift wass my anova precision cooker. Best steaks every damn time.
Draegos1
Imgur offers entirely new ways for people to torment one another. 6 hours before I can go home and cook myself a steak... Upvoted anyway.
antillesw
it's so good isn't it? do you have the anova?
Jeffycat7
yep borrowed a friend's anova, getting one myself now
barnwolf
I need a cast iron skillet. Trying to sear with a cheap aluminum pan is so futile.
FrancoUnAmerican
I love cooking,smoking, baking and everything in the kitchen. But I still have problems in my head with sous-vide. I know it's one of the 1/
FrancoUnAmerican
Easiest type of cooking for constistency. Still I can't accept reverse sear. That being said. Your strips look fucking fabulous. Good job@OP
Texas45cal
hellpworld
An hr? How thick is the steak? I do 1 1/2 steaks at 135 for 23 mins then on cast for 40 sec each side
jammyjamzz
I follow this guide, which appears to suggest a 2 hr soak for a 1 1/2" (38mm) steak http://www.douglasbaldwin.com/sous-vide.html#Tender_Meat
Gatt5u
/a/ELZ2U
ererr
Thanks!!
lunchparty
Tada
Gatt5u
Tada
LettermanAirsoft
Bone app the teeth
GreenJ
Needs some ketchup.
DogNamedSpurt
listenverycarefullyIshallsaythisonlyonce
pantsaflame
He already has what looks like a steak.
nclu
We do sous vide. Buy steak and lamb from Costco, season, seal, freeze, then ready to go for weeks
listenverycarefullyIshallsaythisonlyonce
Saaaweeeeeeeeeeeaaaaaaaaattttttt
Jeffycat7
amazing
username822
Thank for ruining my cereal!
username822
And most likely my life!
ImOldGreggAndIDrinkBaileysFromAShoe
That settles it. Im firing up the grill and cooking steak tonight
byrdbones
That settles it. Im firing up YouTube and watching people cook delicious steak while I eat TV dinners tonight.
Stockyhome
That settles it. I'm getting up and having beer for all day breakfast this morning
Cyanosis1184
Get a cooler and thermometer. Add 130F water bag the steaks and cook for hour and half. Then sear. Literally the best steak ever.
ImOldGreggAndIDrinkBaileysFromAShoe
salt/pepper season. reverse sear it. cook@350 to 118F IT. pull off, let rest while grill heats up to 600. sear for 2 min each side.
mfizz1e
3DGURU
@OP, if you have grill try this way: /a/d0cjX
jammyjamzz
Makes me wish I had a charcoal grill. What kind of wood coals were those, mesquite?
3DGURU
Yes. But any hardwood should work I think.
TieMeDownTonight
AnthropomorphicMilkshake
GenghisJohn2010
http://replygif.net/i/1176.gif
CarrotyPatch
Now everone knows the secret! Also, if you want to make steaks faux "dry aged" pack a steak in salt and let it sit in the fridge over night
CarrotyPatch
Then wipe clean and prepare to cook it as you please
TacoMunch3r
What machine you using @op?
Jeffycat7
Anova ????
TacoMunch3r
I recently got a Joule and highly recommend chefsteps for more sous vide things to do
Jeffycat7
Yep! But any sous vide device used properly works ????
ererr
How does one cook on salt? Just out the brick on a burner or grill or something?
BlendeLabor
this was made using sous vide, a method of cooking where you seal the uncooked meat in an air tight bag with seasonings
BlendeLabor
usually these bags are vacuum sealed. The way the meat gets cooked is it gets heated by surrounding it with hot water mostly in plastic tubs
ererr
I really thought the Himalayan salt was one of those salt blocks, thanks!
michaelbishop
Wait, you sear at the end?
jammyjamzz
Yes, a short sear produces the Maillard reaction. I do mine with a kitchen torch. https://en.wikipedia.org/wiki/Maillard_reaction
jammyjamzz
It occurs to me you were asking about order of operations. Sorry if my previous reply seemed patronizing.
michaelbishop
No worries. I have always seared first and then put in oven when not using the grill. Is this not the way?
jammyjamzz
I've seen a few articles showing you can sear before or after without much difference in the end product. In sous vide, it's usually last.
Whiskytangofoosball
Did you dear it first or after?
SoIHeardYouGuysLikeReposts
I usually sear mine first, that way the herbs and things are stuck to the meat a bit better. Also helps keep the juice inside a bit better.
Whiskytangofoosball
When you sear it first does it still have a crunchy crust?
SoIHeardYouGuysLikeReposts
Yup
Jeffycat7
After. Highest heat possible on my stove... smoked up the kitchen but well worth it
sp4cepope
any additional oil/fat in the pan? or just slap it down dry and roaring hot?
Jeffycat7
1 tbsp olive oil and I tbsp of butter. You can clarify the butter for less char but I just melt as-is for darker color
sp4cepope
i miss doing that in my cast iron, stainless steel just isn't the same