Prosper Meats NY Strip SV

[sandyut]

Nothing fancy, but thought I would share.
this is my first Prosper Meats steak. Overall: Very good, great taste, very tender! I did trim off the fat cap just because I have lipid issues.

Dry Brined for at least 6 hours, SV for 3 at 135 (probably drop that to 134 next time), served with creamy polenta and baby broccoli. I did pad the steak with butter, thats why it looks like it does. I would 100% do this again!

 

[h8that4u]

I would SV to 120, then sear in a hot pan or grill to desired temp, but still looks good and glad you liked the flavor from Prosper meats.

 

[JLinza]

I wouldn't say no, looks like a darn fine plate to me.

 

[chef k-dude]

You gave me my first chuckle of the day, David!

"I did trim off the fat cap just because I have lipid issues."

"I did pad the steak with butter, thats why it looks like it does."



I personally think the lipid stuff is designed to sell poison statins...which I cant tolerate, they make me hurt so I refuse to take them. Doc is having me do a calcium CT scan next week which I'm sure will result in "I'm near death and must take injectable cholesterol meds ASAP".

I dont understand why they dont just go in and prophylacticivly do angioplasty and get 'er done. But no they wait UNTIL you have a freaking heart attack, feeding you poison pills until you do, THEN go in and fix the problem. My dad had a stent put in at age 60, he turns 83 this year if he makes it to October...seems like a no-brainer to me, but thats why doctors and lawyers call their business a "practice"...

 

[912smoker]

Sure looks perfect to me and love the butter topping!

Keith

 

[sandyut]

You gave me my first chuckle of the day, David!

"I did trim off the fat cap just because I have lipid issues."

"I did pad the steak with butter, thats why it looks like it does."



I personally think the lipid stuff is designed to sell poison statins...which I cant tolerate, they make me hurt so I refuse to take them. Doc is having me do a calcium CT scan next week which I'm sure will result in "I'm near death and must take injectable cholesterol meds ASAP".

I dont understand why they dont just go in and prophylacticivly do angioplasty and get 'er done. But no they wait UNTIL you have a freaking heart attack, feeding you poison pills until you do, THEN go in and fix the problem. My dad had a stent put in at age 60, he turns 83 this year if he makes it to October...seems like a no-brainer to me, but thats why doctors and lawyers call their business a "practice"...

Hmmm I hadnt looked at it that way, but it is a contradictory plan.

I had a calcium scan a couple years ago. results were not great, premature build up. Got a great cardiologist. Tried statins - OMG the muscle pain was debilitating. Had to quit those. Trying Repatha now, Ins wont approve the infusion till we try Repatha. Makes no sense to me, the cost is about the same. What ever it takes not to have a heart attack. Ive been on Vesepa for a couple years now. Ins wont cover that till after a heart attack - make sense. If you end up on Vesepa, get it from Cost Plus Drugs. WAY cheaper.

Good luck on your Calcium scan!

 

[sandyut]

I would SV to 120, then sear in a hot pan or grill to desired temp, but still looks good and glad you liked the flavor from Prosper meats.

Pretty sure the minimum safe SV temp for streak is 130, below that considered a safety risk.

Prosper might be my new steak source. the NY was tender and tasty. Gonna get into the others soon I hope.

 

[h8that4u]

I was unaware of the unsafe temp for sv on a steak, thank you for that information.

 

[sandyut]

I was unaware of the unsafe temp for sv on a steak, thank you for that information.

when I first started SV, I was doing steaks at 130, 131 ish. Another member warned me about the minimum safe temp, did some reading and its true. Stay safe!

 

[chopsaw]

Steak looks good to me . Nice work .

when I first started SV, I was doing steaks at 130, 131 ish. Another member warned me about the minimum safe temp, did some reading and its true. Stay safe!

Yes it is true . The protein temp gets to 1 degree below the set temp . So at 130 , you'll only get to 129 . You can do that , but NO longer than 2 hours at that temp . After that , it's considered warming , and at some point spoilage . I always use 132 for steaks . I go for 3 hours , sometimes longer .
That's the reason Baldwins charts start at 131 .