Author Topic: New York Steak question  (Read 1068 times)

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Offline zueth

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New York Steak question
« Reply #-1 on: January 05, 2018, 05:56:03 PM »
I am going to do up some New York steaks tonight in SV. Was planning on 90 minutes at 126 and then sear on SRG or cast iron on stove. Should I plan on a longer cook? Will that get me better results?


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Offline zueth

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New York Steak question
« on: January 05, 2018, 11:52:47 PM »
Ended up doing 129 for 2 1/2 hours and then seared on SRG. I think next time I will sear on cast iron to compare. Had it with some mushrooms and a salad. Turned out really good.


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Offline rexster314

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Re: New York Steak question
« Reply #1 on: January 06, 2018, 01:11:57 PM »
The only thing "wrong" I see is you seared them a little too long. Skillet works much better, Searzall works better than a skillet
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Offline zueth

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New York Steak question
« Reply #2 on: January 06, 2018, 05:30:48 PM »
Yep that is what I was thinking too, will try cast iron next time.


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Offline teesquare

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Re: New York Steak question
« Reply #3 on: January 06, 2018, 05:56:38 PM »
Dont be afraid to leave steaks that thick in the SV for as long as 6-8 hours. As long as you dont season them with something that is a "tenderizer"....they will be great.
And...try a propane or Mapp gas torch to brown tbe extsrior quickly while retaining the edge to edge doneness you desire.
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Offline zueth

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New York Steak question
« Reply #4 on: January 12, 2018, 11:48:17 PM »
Turned out they didn’t get seated too much. They where marinated and the marinade had balsamic vinegar in it which caused that. Lesson learned :)


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