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Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: zueth on January 05, 2018, 05:56:03 PM

Title: New York Steak question
Post by: zueth 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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Title: New York Steak question
Post by: zueth 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. (https://uploads.tapatalk-cdn.com/20180106/6eba7e6371a1a0fb42f5cb0441ae5549.jpg)(https://uploads.tapatalk-cdn.com/20180106/1df4b95ced4f34adf5ac512d4b83a62a.jpg)(https://uploads.tapatalk-cdn.com/20180106/59bf07c456ba0663e38b84b65236a027.jpg)(https://uploads.tapatalk-cdn.com/20180106/06ea17e1cd2938410c8de936e87a8010.jpg)


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Title: Re: New York Steak question
Post by: rexster314 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
Title: New York Steak question
Post by: zueth 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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Title: Re: New York Steak question
Post by: teesquare 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.
Title: New York Steak question
Post by: zueth 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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