Sous vide makes it a no brainer.
Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.
NY Strip
Sous vide makes it a no brainer.
Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.
18 Comments
mbp@slrpnk.net · 19 pts · 102d
deegeese@sopuli.xyz · 6 pts · 102d
Great cooking, but the presentation is a big mess.
mbp@slrpnk.net · 10 pts · 102d
Photo was taken years ago not expecting to be in front of greatness. We ate straight off the plate at nearly midnight 😌😳
henchman2019@lemmy.world · 5 pts · 102d
My favorite cut. What was your process? What did you do for the sear? From the sous-vide I like to sear on a hot cast iron or a hot grill.
mbp@slrpnk.net · 4 pts · 102d
My man! I've been also digging tri tip a lot recently.
For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.
Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!
My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!
Donjuanme@lemmy.world · 4 pts · 102d
Very impressive looking!
henchman2019@lemmy.world · 4 pts · 102d
I haven't had the circulator out since Thanksgiving. You've inspired me. Strips it is! I'll try the mustard. I've been itching to roast some marrow too.
mbp@slrpnk.net · 3 pts · 102d
Bro marrow sounds devineeee please do it and post about it
CannedYeet@lemmy.world · 4 pts · 101d
I should call her...
FrChazzz@lemmus.org · 4 pts · 102d
Clicked for the steak, commenting for the Publix potatoes in the background. Okay, mostly the Publix logo on the potatoes. I grew up in Florida and that logo is hard-wired into my brain (uncle made his entire career there and I've worked for two locations when in college).
mbp@slrpnk.net · 3 pts · 101d
Bro
This picture is from a few years ago and I've since moved away from Florida as well. The Publix logo stuck out to me like crazy when I saw it as well 🥺
JohnnyEnzyme@piefed.social · 2 pts · 102d
Looks great, but isn't "sous vide" (literally "under a vacuum") cooked in a plastic pouch? If so, that means you're leaching carcinogenics in to your food, whenever you cook it that way.EDIT: Nope, I believe I was wrong. See below...
FauxPseudo@lemmy.world · 8 pts · 102d
The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.
But all food has risks. Everything is toxic in a large enough quantity.
JohnnyEnzyme@piefed.social · 8 pts · 102d
Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.
Huh!
My apologies, @mbp@slrpnk.net.
Will edit my comment, above...
YoSoySnekBoi@kbin.earth · 9 pts · 102d
Rare civil conversation spotted
TrickDacy@lemmy.world · 5 pts · 102d
Fuck this bullshit opinion!!
Elilol@fedinsfw.app · 1 pts · 102d
mbp@slrpnk.net · 4 pts · 102d
Why have steak any other way 😂
Elilol@fedinsfw.app · 1 pts · 101d
mbp@slrpnk.net · 2 pts · 101d
Better not! :o