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Started By
Message
2" Strip Steaks Sous Vide w/ Pics
Posted on 1/2/17 at 7:01 pm
Posted on 1/2/17 at 7:01 pm
So my pork loin was rancid, so I went and bought a couple of 2" NY strips. I watched video after video and finally settled on a technique.
I vacuumed with no seasoning. Sous vide for 3 hours at 139. I would have prefered 130-132 but the wife likes a little less blood so I compromised at 139. Pulled them out and iced them for about 5 minutes and then onto a screaming hot cast iron skillet. I also had a little help from my bernzomatic (thanks to ya'll!). Prior to sear I loaded with kosher salt and after sear I hit is with course black pepper and a little more salt.
9/10 for flavor. Will do again!! Next time I am going to work on some kind of sauce. Any suggestions?
I vacuumed with no seasoning. Sous vide for 3 hours at 139. I would have prefered 130-132 but the wife likes a little less blood so I compromised at 139. Pulled them out and iced them for about 5 minutes and then onto a screaming hot cast iron skillet. I also had a little help from my bernzomatic (thanks to ya'll!). Prior to sear I loaded with kosher salt and after sear I hit is with course black pepper and a little more salt.
9/10 for flavor. Will do again!! Next time I am going to work on some kind of sauce. Any suggestions?
6
Posted on 1/2/17 at 7:05 pm to Jibbajabba
Looks incredible!
What kind of torch do y'all use to finish steaks? All I have is a MAPP torch for lighting BGE
What kind of torch do y'all use to finish steaks? All I have is a MAPP torch for lighting BGE
This post was edited on 1/2/17 at 7:07 pm
Posted on 1/2/17 at 7:06 pm to Jibbajabba
Posted on 1/2/17 at 7:06 pm to Langland
Lol. Yeah but they dissolved by the time they hit the plate.
Posted on 1/2/17 at 7:09 pm to Uncle JackD
Thats what I used. Everyone says that they are great unless you live in California. They cause cancer in California.
Posted on 1/2/17 at 7:18 pm to Jibbajabba
I have the yellow tank... I guess that would work also?
Posted on 1/2/17 at 7:27 pm to Uncle JackD
I have heard that MAPP is ok too but I got the propane tank just to make sure.
Posted on 1/2/17 at 7:28 pm to Uncle JackD
so cook it for 4hrs then hit it with a blow torch 
Posted on 1/2/17 at 7:29 pm to No8Easy2
3 hours then hit it with the blowtorch!! Lol
Eta : the worst part is I showed my mom this pic and she said, "sorry, I dont eat raw meat." Lol
Eta : the worst part is I showed my mom this pic and she said, "sorry, I dont eat raw meat." Lol
This post was edited on 1/2/17 at 7:31 pm
Posted on 1/2/17 at 7:35 pm to Jibbajabba
My great uncle worked on the Manhattan Project. They would sous vide their steaks using the sun, then strap the steaks to the warheads to get a hard sear on them
Posted on 1/2/17 at 7:35 pm to Jibbajabba
i dont know shite about this method of cooking a steak
so i make no judgement, looks great no doubt and IWEI
so i make no judgement, looks great no doubt and IWEI
Posted on 1/2/17 at 7:41 pm to No8Easy2
Looks like a pain in the arse for a steak that is going to be flavorless one way or another. I'll pass.
Give me charcoal over this method any day.
Give me charcoal over this method any day.
Posted on 1/2/17 at 7:43 pm to Bantling Boy
kPosted on 1/2/17 at 7:45 pm to Bantling Boy
Besides time(which you prepare for), whats a pain in the arse?
And how will it be flavorless?
And how will it be flavorless?
Posted on 1/2/17 at 7:49 pm to Bantling Boy
quote:
Looks like a pain in the arse for a steak that is going to be flavorless one way or another. I'll pass.
Give me charcoal over this method any day.
Taste the meat; not the heat baw
Posted on 1/2/17 at 7:50 pm to Deactived
To be honest, if nothing else, this technique is fun. What red blooded american man would not love to use a blowtorch?
Posted on 1/2/17 at 7:56 pm to Jibbajabba
quote:
Next time I am going to work on some kind of sauce.
Your steak looks great. I reccomend a board sauce. Fresh chopped herbs, garlic, salt, pepper, cherry bomb pepper, and EVOO. This is what it looked like.
This post was edited on 1/2/17 at 7:58 pm
Posted on 1/2/17 at 7:59 pm to Jax-Tiger
I love these threads.
ETA: those look really good OP.
ETA: those look really good OP.
This post was edited on 1/2/17 at 8:00 pm
Posted on 1/2/17 at 8:03 pm to Jibbajabba
quote:
Pulled them out and iced them for about 5 minutes
Whats up with this baw?
sous vide noob here
This post was edited on 1/2/17 at 8:04 pm
Posted on 1/2/17 at 8:05 pm to GregMaddux
stop them from cooking further
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