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Sous Vide NY Strip

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  • Sous Vide NY Strip

    More experimenting with my Anova. But results were great. BIG strip steak, SV'd for 2 hours, then seared using cast iron skillet, olive oil. Also did 2 russet potatoes in the SV for an hour with a stick of butter in the bag. Got the potatoes out (they were cubed in 1" pieces) mixed in sour cream, more butter, homemade bacon bits, cheese and scallions for my version of twice baked potatoes. We split the steak as it was a big'un. Perfect sear on the meat
    Attached Files
    7 Foot X 20" Pipe BBQ pit with offset firebox
    Weber EX6 Smokefire
    Masterbuilt 40" Sportsman Elite gasser
    90 Qt LOCO Crawfish Cooker
    Everything else burned up in my house fire

  • #2
    Seems the strip cut really benefits from SV. When grilled it CAN curl up in a damned wad if care is not taken and it must be rare I have found. The SV gives alot of latitude in preparing one.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      That looks great! I SV strips all the time, then sear over the Vortex on the Weber kettle. LOVE IT!!!


      Drinks well with others



      ~ P4 ~

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      • #4
        Looks great! Potatoes sound awesome, too!
        Good One Heritage Oven
        Weber Performer Deluxe

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        • #5
          right nice! i currently have a 3# brisket about to finish it's 48 hour swim...
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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          • #6
            Oh yeah, looking great!!
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
            Weber 18.5" Kettle
            Weber Performer
            Misfit # 1899

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            • #7
              Originally posted by Slanted88 View Post
              right nice! i currently have a 3# brisket about to finish it's 48 hour swim...
              Hmmm... backstroke or butterfly? ;{)
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                Hmmm... backstroke or butterfly? ;{)
                right now..in the vac bag...side strokin! lot's of good stuff au ju ju in that bag!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  Looks and sounds delicious
                  Pete
                  Large BGE
                  Char Broil Tru-Infrared Commercial series

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                  • #10
                    very nice....the tators sound good too
                    sigpic
                    GMG Daniel Boone
                    UDS
                    Weber 22.5" Kettle (blk)
                    Vision Kamado grill
                    Weber Genesis Silver
                    Smokin Tex
                    MES 40 with legs Gen 2.5
                    Maverick ET 732
                    Brown and lime green ThermaPens
                    2 orange ThermoPops
                    A-Maze-N Tube 18"
                    A-Maze-N Smoker 5"x8"
                    Vortex

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                    • #11
                      Originally posted by zombini View Post
                      very nice....the tators sound good too
                      x2 great post!



                      The only one on the block with the super fastest turbo charged



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                      • #12
                        This thing (Anova) is a godsend for summer time. Doesn't heat up the kitchen like it would have if I'd baked the potatoes in my oven. Did a crème brulee last night and it's delish
                        7 Foot X 20" Pipe BBQ pit with offset firebox
                        Weber EX6 Smokefire
                        Masterbuilt 40" Sportsman Elite gasser
                        90 Qt LOCO Crawfish Cooker
                        Everything else burned up in my house fire

                        Comment


                        • #13
                          Originally posted by rexster314 View Post
                          Did a crème brulee last night and it's delish
                          Hmmm... not sure what that is...but I think it involves a torch as well?
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Originally posted by Richtee View Post
                            Hmmm... not sure what that is...but I think it involves a torch as well?
                            From the Anova recipe app, 4 egg yolks, 2 cups heavy cream, 1/3 cup sugar, 1 tsp vanilla, whisked together, put in zip loc and air evacuated, cooked sous vide for 30 mins at 180, put into a oven proof dish, refrigerated till set, then sprinkled with sugar and either torched or broiled in oven till sugar crystallized and browned
                            7 Foot X 20" Pipe BBQ pit with offset firebox
                            Weber EX6 Smokefire
                            Masterbuilt 40" Sportsman Elite gasser
                            90 Qt LOCO Crawfish Cooker
                            Everything else burned up in my house fire

                            Comment


                            • #15
                              Originally posted by rexster314 View Post
                              From the Anova recipe app, 4 egg yolks, 2 cups heavy cream, 1/3 cup sugar, 1 tsp vanilla, whisked together, put in zip loc and air evacuated, cooked sous vide for 30 mins at 180, put into a oven proof dish, refrigerated till set, then sprinkled with sugar and either torched or broiled in oven till sugar crystallized and browned
                              And folks all round smile....less they don get some...then not so friendly!
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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