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SV NY Strip

Spatchbob

Newbie
6
18
Joined Jun 18, 2020
I tried posting this last night from my phone but it kept giving me errors. Hopefully it works from pc.

2" thick NY Strips seasoned with s&p, butter, rosemary & thyme from the garden.
IMG_20200621_134515264.jpg


131° for 2 hours
IMG_20200621_203701_831.jpg


Sear the meat. In hindsight, I see why people suggest a bigger torch, searing in a cast iron would have been faster than with bernzomatic torch. Of course, that makes a bigger mess and isn't as fun. So yeah, I guess I need a flamethrower now.
IMG_20200621_203701_833.jpg


Served over mushroom risotto with sweet potatoes. Washed it down with a brandy old fashioned sour because that's what we drink in Wisconsin.
IMG_20200621_170554577~2.jpg
 

xray

Master of the Pit
OTBS Member
3,265
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Joined Mar 11, 2015
Looks awesome Spatch and nice sear even though it took a bit! I use a weed burner when I sear mine, much quicker and less mess.
 

pushok2018

Master of the Pit
SMF Premier Member
1,201
522
Joined Oct 12, 2017
Beautiful looking stake!Nicely done. BTW, this is almost exactly my way to cook NY steaks - 2" thick, 131F for 3 hours, some butter, rozmarine goes on stake before vac packing it (I add salt right after SV is finished) and before searing... Benzomatic torch works for me so far... Sometimes I use cast iron pan - works also.
 

sandyut

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Feb 18, 2015
that looks SOO good! nice work!
 

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