Pete Posted December 21, 2016 Posted December 21, 2016 NY Strip on sale 5.99 this week. I am making Sous Vide Strip with a fish sauce, mirin, maple syrup marinade now. 90 minutes at 128 degrees
Augie Posted December 21, 2016 Posted December 21, 2016 NY Strip on sale 5.99 this week. I am making Sous Vide Strip with a fish sauce, mirin, maple syrup marinade now. 90 minutes at 128 degrees I used to love grilling NY Strips years ago, but got worn down by wife and kids who prefer tenderloin every time. We don't do a ton of red meat, so when we do it that's what they're looking for. I wonder if I could win them back this way..... sounds interesting.
HereComesTheReignAgain Posted December 21, 2016 Posted December 21, 2016 Did a rib roast couple of weeks ago...i think the hotter you can get the oven the better. I went with paste of garlic, rosemary and thyme...broil for the sear ( i have 3 broil settings, went the middle and middle rack position(hehe, i said rack), watched very closely and it came out great! I think I'm going to try my torch with it. I've only used the torch once with mixed results because I set off the smoke alarm and had to stop before it was done.
Jauronimo Posted December 21, 2016 Posted December 21, 2016 I think I'm going to try my torch with it. I've only used the torch once with mixed results because I set off the smoke alarm and had to stop before it was done. What kind of torch do you have? Searzall?
IDBillzFan Posted December 21, 2016 Posted December 21, 2016 I used to love grilling NY Strips years ago, but got worn down by wife and kids who prefer tenderloin every time. We don't do a ton of red meat, so when we do it that's what they're looking for. I wonder if I could win them back this way..... sounds interesting. Everyone prefers the tenderloin when they don't have to pay for it. I would urge you to try this recipe and see how it flies with the family. I was intrigued by the idea of taking a cheaper cut like a chuck roast and sous vide'ing it into submission, and damn, all three of us fell in love with this recipe, where you pre-sear before vacuum sealing. Two notes: (1) I went a bit overboard with the rub for the crust; too much salt. Less is more. (2) The recipe said 18 hours, but I went for 30 hours at 130 degrees, and the meat came out unbelievably tender. Make the gravy from the drippings, put a side of mashed potatoes, and presto. I think my cut was 6 pounds, and we had amazing roast beef sandwiches for the rest of the week.
Jauronimo Posted December 21, 2016 Posted December 21, 2016 Everyone prefers the tenderloin when they don't have to pay for it. I would urge you to try this recipe and see how it flies with the family. I was intrigued by the idea of taking a cheaper cut like a chuck roast and sous vide'ing it into submission, and damn, all three of us fell in love with this recipe, where you pre-sear before vacuum sealing. Two notes: (1) I went a bit overboard with the rub for the crust; too much salt. Less is more. (2) The recipe said 18 hours, but I went for 30 hours at 130 degrees, and the meat came out unbelievably tender. Make the gravy from the drippings, put a side of mashed potatoes, and presto. I think my cut was 6 pounds, and we had amazing roast beef sandwiches for the rest of the week. I don't care if I never eat filet again. Ribeye all day, every day.
HereComesTheReignAgain Posted December 22, 2016 Posted December 22, 2016 What kind of torch do you have? Searzall? I didn't have the searzall yet. Just the standard Bernzomatic 8000. I'm on the fence with the torch searing method.
Augie Posted December 22, 2016 Posted December 22, 2016 We were in Vegas a few years ago and went to a Smith & Wollensky joint. I'd been there in NYC and thought it would be great. The server suggested a cut with great marbling and all the flavor, so I ordered a big hunk of fatty, chewy steak that was almost inedible. They work with a team of servers. After he came back to ask how i liked it, I never saw him again. Glad my wife had the big old tenderloin enough for two. I'm not fat or flavor averse, but that was not a good piece of meat.
HereComesTheReignAgain Posted December 23, 2016 Posted December 23, 2016 (edited) A friend gave me a venison backstrap and I'm excited to try it in the sous vide tonight. It's marinating in State Fair Spiedie sauce and I plan on seating it in the cast iron pan after the soak. I'm thinking about 1.5 hours at 131 degrees. I like it medium rare and nice and deep red in the middle. Has anyone else tried venison in the sous vide? Edited December 23, 2016 by chknwing334
NoSaint Posted December 23, 2016 Posted December 23, 2016 im going to knock out rack of lamb for the holiday and really looking forward to that.
Pete Posted December 23, 2016 Posted December 23, 2016 We were in Vegas a few years ago and went to a Smith & Wollensky joint. I'd been there in NYC and thought it would be great. The server suggested a cut with great marbling and all the flavor, so I ordered a big hunk of fatty, chewy steak that was almost inedible. They work with a team of servers. After he came back to ask how i liked it, I never saw him again. Glad my wife had the big old tenderloin enough for two. I'm not fat or flavor averse, but that was not a good piece of meat. Smith and Wollensky in NYC is one of the finest steaks I have ever had. There were beautiful dry aged steaks on display. Some of those high end Vegas restaurants are not on par with the originals
Hammered a Lot Posted December 25, 2016 Posted December 25, 2016 Reading this thread inspired my to get an Anova. My wife had no clue what it is. We look forward to using it.
NoSaint Posted December 25, 2016 Posted December 25, 2016 (edited) Reading this thread inspired my to get an Anova. My wife had no clue what it is. We look forward to using it. I'm excited by the size of the group we are starting to have Edited December 25, 2016 by NoSaint
jms62 Posted December 25, 2016 Posted December 25, 2016 I'm excited but the size of the group we are starting to have Just saw this. Have goumina and have been using it for about a year. Best thing so far is I smoked a waygu brisket for 4 hours and finished it for 8 hours sousvide then torched it to get a crust. UNBilliveable
Augie Posted December 25, 2016 Posted December 25, 2016 I'm excited but the size of the group we are starting to have My son (who checks out this board as well) just pulled his out from under the tree. The extra beef tenderloin later today will be prepared and given to him to take home and freeze until he's ready for them. I've never given steaks for Christmas before! My brother-in-law called early today with an urgent help request. It's catching on!
NoSaint Posted December 26, 2016 Posted December 26, 2016 Perfect steak does NOT get boring. You would think it would but it does not. My lamb was EXCELLENT today too
Alaska Darin Posted December 26, 2016 Posted December 26, 2016 Got a Prime Rib from Costco - they trussed, tied, and seasoned it. Sous Vide it for 5.5 hours at 130 then into the 500 degree oven for 15 minutes. It was freakin' perfect.
plenzmd1 Posted December 26, 2016 Author Posted December 26, 2016 How does this fit into a bag for the sous vide? Get a BIGGG bag
NoSaint Posted December 26, 2016 Posted December 26, 2016 I am thinking of trying this, but using ziplock bags (not getting a vacuum sealer, at least yet). Any concerns? Ziplock is fine
Recommended Posts