SV NY strip

[xray]

I'll be having dinner alone tonight so I thought I'd break out the SV and throw in a strip.

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• xray
• Jan 28, 2017

The steak is in a bag seasoned with Montreal steak seasoning's and a pad of butter.

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• xray
• Jan 28, 2017

I have the water set at 135° and it will cook for one hour minimum up to a max of four hours. Then I will either sear in a hot pan or take a blowtorch to it. I haven't decided.

 

[dirtsailor2003]

Watching. My t-bone needs to wait a few days. Too many leftovers.

 

[b-one]

I would go with a pan,when's dinner?:drool

 

[xray]

Well, I have to say this steak turned out better than the T-bone from the other day. I ended up searing the steak over butter in a hot pan and I must say that this was tastier than searing on the grill.

Here's some plated shots:

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• xray
• Jan 28, 2017

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• xray
• Jan 28, 2017

As you can see, I got a pretty good crust on this one.

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• xray
• Jan 28, 2017

Thanks for looking.

 

[xray]

I would go with a pan,when's dinner?:drool

You're late! Lol. I couldn't wait any longer !

 

[b-one]

Looks great!:drool

 

[SmokinAl]

Woo Hoo!

That's a beauty!

Awesome looking steak!

Point!

Al

 

[xray]

Looks great!:drool

Thank you guys. I may need to use a CI pan on the grill. The house still smells.

Woo Hoo!

That's a beauty!

Awesome looking steak!

Point!

Al

 

[redheelerdog]

Nice! Just right, I bet that baby was tender. 

 

[pc farmer]

Nice looking steak.

Your getting the hang of SV it looks like.

 

[xray]

Nice! Just right, I bet that baby was tender. 

Thank you Red! It was very good, tender too.

Nice looking steak.

Your getting the hang of SV it looks like.

Thank you Adam! It's really an easy process. The results are repeatable since you're cooking to a precise temperature. Once you figure out what works, you'll be able to make that same dish over and over again.

 

[bellaru]

Looks great
Nice job