Sous Vide NY Strip

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SmokinEdge

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Jan 18, 2020
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Western Colorado
They had strip roasts on sale a month ago, so I bought a couple. You might remember I dry aged one and posted that, but the other I cut into thick 1 1/2” steaks. Tonight I SV’d 3 of them. 135* water in zip bags seasoned with SPOG on one side and Montreal on the other. 2 hours later, I pulled them out and did a cast iron sear in duck fat. Delicious. Just 2 hours really tenderizes the strip. So good.

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Thats a good idea, I have a small piece of a strip roast left and would make 3 nice 1 1/2 inch steaks. I could even grill them for the sear, I can stand 5 minutes in the rain. They look delicious.
 
If I hadn't just stuffed myself full of my BBB and eggs, I'd tackle one of those.
 
Looks good! I ate at a buffet for lunch Friday so I'm just now starting to get hungry! Had 3 plates, chicken, mashed taters/gravy, and pizza. Ready for steak now!

Ryan
 
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