Not smoking but maybe best NYS I have made

[spydermn]

i have had a Sous Vide for a while but got a new Joule and it has rekindled my love of Sous vide.

Last night I did a 1 3/4” thick NYS (and a thin one, 1”, for my wife who likes hers medium )

Anyway vacuum bagged with 3 pats of butter, dry herbs de Provence, minced garlic and of course S&P. 1 hour 20 mins from cold water to 126*. Pulled from the bag, patted dry and heated Cast Iron Skillet to “white hot”. 30 sec per side. I have been cooking for a minute and these we to die for.

Bagged and ready for a soak

Gotta wait


(My ginger is for scale. This was a great chunk of beast!)

Ermahgerd

 

[pineywoods]

Looks great. After doing steaks SV for awhile I doubt I ever use the grill for steak again. I do take mine to 130 then a quick sear on the wife's steak and a little bit longer in the skillet for mine