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.