First was a nice Sirloin roast I found when inventorying the freezer. It was pretty decent! Now I have these NY Strips thawed and ready. They went from grocer pack to vac seal and into the freezer. Should I open them and season then bag again for the SV? Or SV then season before sear?
They are close to 1" thick so I plan to SV them for two hours at 131, ice bath then sear in cast iron. Sound good?
Rick
They are close to 1" thick so I plan to SV them for two hours at 131, ice bath then sear in cast iron. Sound good?
Rick