- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sous Vide NYT Strips
Posted on 6/20/19 at 9:15 am
Posted on 6/20/19 at 9:15 am
Bought some NY strips on sale the other day. I sous vide then at 120° for 14 hours, then a quick sear in a cast iron pan. They were tough as a piece of plywood...does anyone know what the hell happened? Was my temp too low for that cut of meat? Any thoughts?
14
Posted on 6/20/19 at 9:18 am to Scoobahdoo
quote:
120° for 14 hours
Well that's excessive.
I've never had issues with 120 for 1 hour tops then a sear.
Posted on 6/20/19 at 9:28 am to Scoobahdoo
quote:
Bought some NY strips on sale the other day. I sous vide then at 120° for 14 hours, then a quick sear in a cast iron pan.
Well you went about 3X the max you probably should have gone in the sous vide. Additionally, did you buy 1.5'' steaks or thicker?
I am completely of the mind that if I have 2+ people eating a steak I'm just getting a thicker steak not 2 or more steaks.
Posted on 6/20/19 at 9:28 am to Scoobahdoo
Cook them for 2 hours next time
Posted on 6/20/19 at 9:31 am to Scoobahdoo
14 hours? Holy hell. Subtract 12 from that next time.
Did prime NY strips last week. 1:45 at 125 then a quick sear on the grill.
Did prime NY strips last week. 1:45 at 125 then a quick sear on the grill.
Posted on 6/20/19 at 9:32 am to Scoobahdoo
14 hours for a strip?! 
I do an hour or 2 at most for strips.
I do an hour or 2 at most for strips.
Posted on 6/20/19 at 9:33 am to Scoobahdoo
Only 14 hours? Good steak takes time. Keep it in there until the collagen has a chance to melt away and leave buttery soft meat.
Maybe next time don't try to take short cuts, and your steak will turn out better.
Maybe next time don't try to take short cuts, and your steak will turn out better.
Posted on 6/20/19 at 10:05 am to BMoney
Damn...that looks good! I royally messed up those steaks! I’ve learned my lesson the hard way!
Posted on 6/20/19 at 10:17 am to Scoobahdoo
You sure it was tough after 14 hours? That doesn't add up.
After 14 hours I would think that I'd have to make a gravy and have it over rice or a debris po-boy.
After 14 hours I would think that I'd have to make a gravy and have it over rice or a debris po-boy.
Posted on 6/20/19 at 10:27 am to Scoobahdoo
I never go more than 12 hours when I'm cooking New York Times strips
Posted on 6/20/19 at 10:44 am to Scoobahdoo
124 for 3 hours
sear
sear
Posted on 6/20/19 at 11:26 am to Scoobahdoo
I’m not sure how the steak turned out tough. I’ve once mistakenly cooked a back strap for 6 hours and shite had the texture of cat food.
Posted on 6/20/19 at 12:19 pm to Scoobahdoo
quote:
sous vide then at 120° for 14 hours
No you didn't
Posted on 6/20/19 at 12:25 pm to Scoobahdoo
I do 1-3 hours (depending on my schedule) at 129F for NY Strip then 1 minute per side.
This post was edited on 6/20/19 at 12:25 pm
Posted on 6/20/19 at 9:39 pm to Scoobahdoo
quote:
sous vide... 14 hours
clever troll!
Posted on 6/21/19 at 4:06 am to Scoobahdoo
132 for 2 hours
...and yours shouldn't have been tough after 14 hours, it should have been approaching mush, unless you cooked it too long during the sear.
...and yours shouldn't have been tough after 14 hours, it should have been approaching mush, unless you cooked it too long during the sear.
This post was edited on 6/21/19 at 4:10 am
Posted on 6/21/19 at 8:54 am to Donka Doo Balls
quote:
I’m not sure how the steak turned out tough. I’ve once mistakenly cooked a back strap for 6 hours and shite had the texture of cat food.
Did the same thing experimenting one time with a steak and went for 24 hours. It was terrible, felt like I was eating mush.
Posted on 6/21/19 at 1:05 pm to al_cajun
Did a bone in strip last night. 125* for 2 hours then sear.
This post was edited on 6/21/19 at 1:10 pm
Posted on 6/21/19 at 1:24 pm to Scoobahdoo
Where’d you buy the meat from?
Sounds like shite meat. Then again I hate strips all together
Sounds like shite meat. Then again I hate strips all together
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News