After seeing Steve's NY strip thread, I pulled a few 1 1/2'' prime Costco strips out of the freezer.
I used the SV for the 4 hrs at 130* with S.P, and smashed four med size coves of Garlic & grated in two tsps of micro plained up almost 2 TBLS of dried black truffle, and two big globs of Kerry gold Irish butter in the silicone sock. I stuck the steaks directly from the freezer, no thawing needed. I clipped the top, then weighted down the meat with a 6x9'' SS rack, than place a salad bowl to keep the steaks weighted down
I then qiuckly seared them over wood coals and a C.I griddle.
They were perfect for us, Heck I could only eat half of it, Carol ate less than me.
So O diced up the leftovers and charred then until the darkened up.Then added water with some cumin and some S&P, then simmered until the water evaporated, which really tenderizes the meat.
Then I made asada, bean, Ortega chills, black olives and melting & a mex tri color cheese, sour cream, and hot sauce. Then made up some jumbo asada burritos on 16'' flour tortillas, after I rolled them I placed them in a C.I. skillet with a little butter to brown the tortillas. Two great meal in two nights due to me drooling over
Steve H
' strip thread, thanks for the great idea Steve.
Pictures to come.
Thanks for reading.
Dan
I used the SV for the 4 hrs at 130* with S.P, and smashed four med size coves of Garlic & grated in two tsps of micro plained up almost 2 TBLS of dried black truffle, and two big globs of Kerry gold Irish butter in the silicone sock. I stuck the steaks directly from the freezer, no thawing needed. I clipped the top, then weighted down the meat with a 6x9'' SS rack, than place a salad bowl to keep the steaks weighted down
I then qiuckly seared them over wood coals and a C.I griddle.
They were perfect for us, Heck I could only eat half of it, Carol ate less than me.
So O diced up the leftovers and charred then until the darkened up.Then added water with some cumin and some S&P, then simmered until the water evaporated, which really tenderizes the meat.
Then I made asada, bean, Ortega chills, black olives and melting & a mex tri color cheese, sour cream, and hot sauce. Then made up some jumbo asada burritos on 16'' flour tortillas, after I rolled them I placed them in a C.I. skillet with a little butter to brown the tortillas. Two great meal in two nights due to me drooling over

Pictures to come.
Thanks for reading.
Dan
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