Boy wanted steak for dinner

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bigmikey14

Smoke Blower
Original poster
Jan 2, 2016
103
402
New york strip seasoned with Tatonka Dust, spinach, tomato, and mozzarella and bacon cheddar twice baked potatoes, and firecracker corn. Steaks were started at lunch in the Sous vide, 130 for 5 hours, then patted dry, seasoned and seared over the vortex once potatoes and corn was done.



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The foil isn't linked together, just appears that way. It's called firecracker because of the way it's seasoned. I picked these up at store already seasoned
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Nice looking steak and plate.

Used to think my grilled steaks would be hard to beat until I found something better. After experimenting using the sous vide method on dry aged steaks it was decided that, higher dollar steaks would not be seeing the grill again.

Heat vacuum-sealed steaks in water at the desired temperature for the minimum amount of time, then a quick sear with a very hot flame and add smoke. The results have been very moist steaks done to perfection with a bit of crust and smoke.

Thanks for posting. Point

T
 
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