Sous Vide NY Strip

[SmokinEdge]

They had strip roasts on sale a month ago, so I bought a couple. You might remember I dry aged one and posted that, but the other I cut into thick 1 1/2” steaks. Tonight I SV’d 3 of them. 135* water in zip bags seasoned with SPOG on one side and Montreal on the other. 2 hours later, I pulled them out and did a cast iron sear in duck fat. Delicious. Just 2 hours really tenderizes the strip. So good.

 

[Nefarious]

Thats a good idea, I have a small piece of a strip roast left and would make 3 nice 1 1/2 inch steaks. I could even grill them for the sear, I can stand 5 minutes in the rain. They look delicious.

 

[DougE]

If I hadn't just stuffed myself full of my BBB and eggs, I'd tackle one of those.

 

[Brokenhandle]

Looks good! I ate at a buffet for lunch Friday so I'm just now starting to get hungry! Had 3 plates, chicken, mashed taters/gravy, and pizza. Ready for steak now!

Ryan

 

[BrianGSDTexoma]

Looks Great. TNJAKE got me hooked on that Duck Fat. Makes everything taste good.

 

[SmokinAl]

That is one good looking steak!
Al