SV NY Strip

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Spatchbob

Newbie
Original poster
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.
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131° for 2 hours
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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.
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Served over mushroom risotto with sweet potatoes. Washed it down with a brandy old fashioned sour because that's what we drink in Wisconsin.
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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.
 
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.
 
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