- Jun 18, 2020
- 7
- 22
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.
131° for 2 hours
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.
Served over mushroom risotto with sweet potatoes. Washed it down with a brandy old fashioned sour because that's what we drink in Wisconsin.
2" thick NY Strips seasoned with s&p, butter, rosemary & thyme from the garden.
131° for 2 hours
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.
Served over mushroom risotto with sweet potatoes. Washed it down with a brandy old fashioned sour because that's what we drink in Wisconsin.