Libohunden
Member
Picked up a deal on 3 NY Strips tonight. Rubbed em down and vacuum sealed them and threw them in a sous vide bath at 129F. About the 2 hour mark, I had some time so did some surfing and saw where a couple people on a different website stated they cooked NY Strips at 130 or 131F. I upped my temp to 131 since I only had about 30 min before I needed to sear and eat. These strips were very well marbled but they were choice. They were good... Just not as good as I was expecting. They were a nice pink edge to edge as expected. Just seemed tougher and not the magnificently wonderfulness that I am used to with Ribeyes or sirloin. And of course, these were the first NY Strips I had sous vide'd.
Anyone have any advice on how to make NY Strips Great Again?
Out of the 3 I cooked, my wife and I ended up splitting one. So, I re vacuum sealed the other two (that had been since seared to perfection). I'm wondering if I cook them sous vide for a certain time/temp to reheat if they will become more tender?
Also,what are people cooking NY Strips at normally? Time/temp?
Additionally, I'm not crazy about the new Anova app...
Anyone have any advice on how to make NY Strips Great Again?
Out of the 3 I cooked, my wife and I ended up splitting one. So, I re vacuum sealed the other two (that had been since seared to perfection). I'm wondering if I cook them sous vide for a certain time/temp to reheat if they will become more tender?
Also,what are people cooking NY Strips at normally? Time/temp?
Additionally, I'm not crazy about the new Anova app...