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#7213998 - 07/02/18 01:48 PM Sous Vide NY strip
mattyg06 Online   content
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Registered: 04/22/14
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Since I didn't have anything more important to do I figured I would document a NY strip that I cooked using sous vide. Brookshires had these on sale so I figured might as well put it to good use. The steak was 16 oz and about 1.5" thick



I seasoned heavily with salt, pepper...then diced onion and garlic and coat with a little olive oil.


I put the steak in a gallon ziplock back and tried to remove as much air as I could from the bag. I then sealed the bag and dropped into 120 degree water for about an hour. I turned the bag over once halfway through the hour to make sure both sides got equal exposure to the water bath.


I while the steak was submerged in the water bath I then got my BGE going. I like the coals to have a slight flame when I put the steak on the grill. This time I got the grill heated to about 550 degrees and had my great about 4" from the top of the coals.


I seared each side for only 90 seconds. At 45 seconds I rotated the steaks 90 degrees to get the checkered pattern. Prior to putting the steak on the grill I cleaned off the onion/garlic and added a 2nd coat of salt pepper.


Here you can see the thin sear zone and the large area of warm pink center. This steak was probably cooked just slightly above rare but slightly less than med-rare.

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#7214016 - 07/02/18 02:10 PM Re: Sous Vide NY strip [Re: mattyg06]
JTS Offline
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Registered: 12/06/12
Posts: 506
Loc: Wichita Co.
Looks good

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#7214018 - 07/02/18 02:14 PM Re: Sous Vide NY strip [Re: mattyg06]
Herbie Hancock Online   content
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Registered: 08/23/16
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Is it 100% safe to use a zip lock bag vs a food saver type bag?

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#7214024 - 07/02/18 02:20 PM Re: Sous Vide NY strip [Re: mattyg06]
PKnTX Online   content
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Registered: 10/20/05
Posts: 4546
Loc: Collin County
Looks delicious. Thanks for the pic's.
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#7214031 - 07/02/18 02:29 PM Re: Sous Vide NY strip [Re: Herbie Hancock]
mattyg06 Online   content
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Registered: 04/22/14
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Originally Posted By: Herbie Hancock
Is it 100% safe to use a zip lock bag vs a food saver type bag?


Yes both made out of same material and safe as long as you are cooking below 190 degrees. So you have no issue when using in this method which the water is only 120 degrees.

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#7214084 - 07/02/18 03:49 PM Re: Sous Vide NY strip [Re: mattyg06]
BayouGuy Online   content
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Registered: 03/27/13
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Loc: S.E. Louisiana
Was it more tender than what you would have expected with a traditional grilling over hot coals?
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#7214532 - 07/03/18 08:53 AM Re: Sous Vide NY strip [Re: BayouGuy]
mattyg06 Online   content
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Registered: 04/22/14
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Originally Posted By: BayouGuy
Was it more tender than what you would have expected with a traditional grilling over hot coals?


I think so. I prefer this method as there is a greater margin for error when cooking steaks at a lower temperature for a majority of the cook.

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#7218362 - 07/07/18 07:19 PM Re: Sous Vide NY strip [Re: mattyg06]
_Lee Online   content
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Registered: 12/07/10
Posts: 1517
Loc: Round Rock tx
Iíve really been wanting to try some steaks Sous Vide before I throw them in the egg. Going to try this next time I make some.

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#7218740 - 07/08/18 02:15 PM Re: Sous Vide NY strip [Re: mattyg06]
snake oil Offline
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Registered: 01/10/16
Posts: 2011
Loc: Graham
That's just the way I like my steaks cooked Good job gonna try that.

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#7219090 - 07/08/18 08:24 PM Re: Sous Vide NY strip [Re: mattyg06]
LonestarCobra Online   content
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Registered: 12/17/08
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Loc: Jack County
Boiled meat..... bang

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#7219562 - 07/09/18 11:58 AM Re: Sous Vide NY strip [Re: LonestarCobra]
mattyg06 Online   content
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Registered: 04/22/14
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Originally Posted By: LonestarCobra
Boiled meat..... bang


Have you ever tried the method or authentic Carnitas?

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#7219648 - 07/09/18 01:12 PM Re: Sous Vide NY strip [Re: mattyg06]
redchevy Offline
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Registered: 10/25/04
Posts: 28304
Loc: Texas
I find when the word authentic gets thrown around the food usually goes down hill. I could see sous vide being good for cooking a steak the way my wife's family eats it, it has to be perfect medium. Med rare is to raw and well is too done and they will cry either way. Personally I like a cool red center rare and sous vide just doesn't do that from what I see.
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#7219663 - 07/09/18 01:25 PM Re: Sous Vide NY strip [Re: redchevy]
mattyg06 Online   content
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Originally Posted By: redchevy
I find when the word authentic gets thrown around the food usually goes down hill. I could see sous vide being good for cooking a steak the way my wife's family eats it, it has to be perfect medium. Med rare is to raw and well is too done and they will cry either way. Personally I like a cool red center rare and sous vide just doesn't do that from what I see.


I used the word authentic because that is how carnitas are typically made... boiling in fatty water for a couple of hours.

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#7219724 - 07/09/18 02:35 PM Re: Sous Vide NY strip [Re: mattyg06]
PKnTX Online   content
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Registered: 10/20/05
Posts: 4546
Loc: Collin County
I've not used this particular method but have to say the "boiled meat" talk is really off the mark.

If the steak was just put in the water naked and the juices allowed to run off and the meat watered
that would be one thing. But being in a sealed, water tight container makes this nothing more than
HEAT. A very controlled, low heat source for a controlled amount of time for an even cook prior to searing.
It's just heat. Nothing more.
_________________________
Life is short despite of your plans
So tell the girls they're pretty while you can

Lucero

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#7219832 - 07/09/18 04:48 PM Re: Sous Vide NY strip [Re: mattyg06]
retfuz Offline


Registered: 04/05/09
Posts: 8491
Loc: Irving Tx. and Cedar Creek Lak...
Looks perfect! chef

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