Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 08-24-2020, 08:58 AM   #15481
GloryDayz GloryDayz is offline
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Join Date: Oct 2009
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Quote:
Originally Posted by lewdog View Post
The drying off of Sous Vide is the key! Tasted great this time. Still deciding what temperature produces the right steak for me. This was a boneless NY strip cooked for 2 hours at 135 degrees, dried off and 1 minute per side in hot cast iron. Based on taste and texture, I'm not sure I'll ever be cooking a steak another way again.
OUTSTANDING brother. Welcome to the club!


Thanks FMB. Rest in peace!
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