Make NY Strips Great Again - Part Deaux

[Libohunden]

I was at my local HEB Grocery yesterday looking at Briskets (which have now gone up to $2.25ish) when some incredibly marbled NY Strips caught my eye.  At first, I thought.. wow, did they mislabel some Ribeyes as NY Strips?  I decided that they were too beautiful not to take them home... forgetting about the briskets for another day. 

I had recently picked up a couple of new steak seasonings from a place called Woody's Smokehouse up in Centerville, TX.  My wife couldn't decide which she like better so I rubbed one with the Robust Ribeye Rub and the other two with the Mesquite Steak Rub and threw some pads of butter on them.

Last time, I tried to sous vide NY Strips, I think I cooked at 129 for 2.5 hours.  I wasn't impressed.  So, now after some further reading, I plan to cook these at 131 for 6 hours before reverse searing.  I don't plan to start the bath until noon today. 

I'm determined to make NY Strips Great Again!  So, let me know if you have any opinions!

 

[Meatball]

Count me in.... love the strips!!!

 

[EFGM]

Don't forget the finished pics, I'm watching and learning!

 

[Libohunden]

Will do!

 

[Libohunden]

6 hours at 131, much betta!  I may even try 7 -8 with NY Strips next time. These turned out fantastic. Very tender and great flavor. Both rubs were great. Still divided on which Rub was better.

 

[EFGM]

Looks great! Now I'm hungry.

 

[BedouinBob]

Way to go Libo!

 

[ibbones]

I'll be at HEB later today.  I will look for these.

 

[Libohunden]

Bones,
These were just the choice cuts but turned out incredible. I think I only paid $22 for all three steaks. Great deal.

I highly recommend the HEB "Prime 1" aged prime ribeyes. They are off the hook cooked at 129F for 2.5 hours then seared on each side for 35 seconds. They are a little bit more expensive though!

 

[ibbones]

Bones,
These were just the choice cuts but turned out incredible. I think I only paid $22 for all three steaks. Great deal.

I highly recommend the HEB "Prime 1" aged prime ribeyes. They are off the hook cooked at 129F for 2.5 hours then seared on each side for 35 seconds. They are a little bit more expensive though!

Cannot Sous Vide yet but just looking at those chunks of meat made me thing they needed some pecan wood and 225* of electric heat.
Some day I will have a SV cooker...sigh.

 

[DivotMaker]

Some day I will have a SV cooker...sigh.

Anova has some different options now.  I still recommend the stainless version, but they're like the smoker...it only hurts once!  Join the club; it's a great tool to have in the bag!

 

[ibbones]

Some day I will have a SV cooker...sigh.

Anova has some different options now.  I still recommend the stainless version, but they're like the smoker...it only hurts once!  Join the club; it's a great tool to have in the bag!

I have found them for about $100.00 but it's just more than I want to spend on a unit that will only do one thing.  If I can just get the wife to try something that had been cooked that way, I might get the OK.

 

[Libohunden]

For steak, fish, roasts and such... You can't possible do better. Get one and show her!

 

[Donmac]

For steak, fish, roasts and such... You can't possible do better. Get one and show her!

Veggies too, search for "pennies from heaven" carrot recipe...delicious!

Sausage, peppers & onions are great too

 

[Libohunden]

DonMac, was that recipe on this forum?

 

[prudentsmoker]

Another option is to smoke the steaks until they hit 110 then throw them on the hottest grill you can find to they hit the temp you want. I like mine at 130. Best steak I have ever had!

 

[1stlink]

6 hours at 131, much betta!  I may even try 7 -8 with NY Strips next time. These turned out fantastic. Very tender and great flavor. Both rubs were great. Still divided on which Rub was better.

Very stale post but I have questions as a new Anova owner.
Libo, in another post you say: "I do 129 for 2 to 2.5 hours and then sear them for 35 seconds on each side. Best Ribeyes anyone has ever had anywhere!"
I'm confused.. Is there that much difference in the two cuts, NY Strips & Ribeyes or am I missing something? My 1st cook (NY Strip) has been in the bath @129 for 2 1/2 hours now. I'm just starting Sous Vide and appreciate any comment or suggestions.

 

[Libohunden]

Ralph, yes the fatty content is different. I found 131 to be good for strips. And 6-7 hours seems good to me.

If you are cooking at 129, I would try to push it out to 4 hours. Some will say for food safety bump it up to 131. But I've done ribeyes at 129 for 4 hours many times.

Experiment and have fun. I think you'll be eating good either way.

 

[1stlink]

Thank you for the response.  I ended up pulling out at three hours 45 minutes and I was very pleased with the results. Seared 35 sec on 400 degree DeLonghi grill.
More experimenting and reading ahead but I know already that Sous Vide is a winner that I will benefit from.
Thanks again (no name in your sig)

 

[Libohunden]

Looks great!

Try a prime ribeye next time. It's hard to go back after that!