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MossyMO64

New York Strip Steak - Sous Vide 'n Seared!

8 posts in this topic

New York Strip steaks.

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Seasoned the steaks with Tatonka Dust and vacuumed sealed them.

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Now into the Sous Vide at 134º for 2 hours.

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Put the potatoes and veggies on the Yoder.

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Seared the steaks over GrillGrates and here it is plated...

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Top notch way to prepare a steak, just wished we would have taken the time and cold smoked before the sous vide!

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Thanks for looking!

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Really love NYS steaks.  Actually made one last night and the mrs and I split it.  first time for that. am I starting to eat healthy??? lol .   fun info mossy and thx for sharing so much good stuff ! !

leechlake and MossyMO64 like this

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9 hours ago, eyeguy 54 said:

Really love NYS steaks.  Actually made one last night and the mrs and I split it.  first time for that. am I starting to eat healthy??? lol .   fun info mossy and thx for sharing so much good stuff ! !

I've found myself doing that too.  I just don't need a whole ribeye of strip anymore and neither of the ladies in the house can either.  I will peck at cold steak but really it gets wasted unless we do 2 or 3 steaks for four people.

eyeguy 54 and LindellProStaf like this

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10 minutes ago, leechlake said:

I've found myself doing that too.  I just don't need a whole ribeye of strip anymore and neither of the ladies in the house can either.  I will peck at cold steak but really it gets wasted unless we do 2 or 3 steaks for four people.

That was the first time I cut one in half.  It was tough to put half on her plate...  lol     

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Luckily for me she likes the "small half" which is more like a third or less.  Have to cut it pre-cooking since she likes hers more done. 

And about the "cold smoking before sous vide", ever try a couple drops of liquid smoke or some smoked paprika on the steak before it goes in the bag? 

Edited by delcecchi

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